Smoky BBQ Pulled Pork Mac and Cheese

Ingredients

• pork shoulder1.5 kg
• brown sugar2 tbsp
• smoked paprika1 tbsp
• garlic powder1 tsp
• onion powder1 tsp
• cayenne pepper1/2 tsp
• salt1 tsp
• black pepper1/2 tsp
• BBQ sauce1 cup
• chicken broth1 cup
• elbow macaroni500g
• butter4 tbsp
• all-purpose flour1/4 cup
• whole milk3 cups
• sharp cheddar cheese, shredded3 cups
• smoked gouda cheese, shredded1 cup
• cream cheese, softened4 oz
• green onions, sliced1/2 cup

Directions

1. 1

   Preheat oven to 150°C (300°F). In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Rub this mixture all over the pork shoulder.

2. 2

   Place the pork in a Dutch oven or heavy oven-safe pot. Pour chicken broth around it, cover with a lid, and roast for 3 hours, or until the pork is fork-tender and easily shreds.

3. 3

   Remove pork from pot, let rest for 15 minutes, then shred using two forks. Toss the shredded pork with 1/2 cup of BBQ sauce and set aside.

4. 4

   Cook the macaroni according to package instructions until al dente; drain and set aside.

5. 5

   In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually pour in milk, whisking constantly, until smooth. Cook until thickened, about 5 minutes.

6. 6

   Reduce heat to low. Add shredded cheddar, smoked gouda, and cream cheese. Stir until fully melted and smooth. Season with a pinch of salt and pepper.

7. 7

   Preheat broiler. Combine the cooked macaroni, cheese sauce, the remaining 1/2 cup BBQ sauce, and half of the sliced green onions. Transfer to a 9x13 inch baking dish. Top with the pulled pork and remaining green onions. Broil for 2-3 minutes until bubbly and slightly golden on top. Serve hot.