Smoky BBQ Pulled Pork Tacos with Creamy Mac and Cheese

Ingredients

• boneless pork shoulder1.5 kg
• smoked paprika2 tbsp
• brown sugar2 tbsp
• garlic powder1 tbsp
• onion powder1 tbsp
• salt1 tsp
• black pepper1 tsp
• cayenne pepper1/2 tsp
• chicken broth250 ml
• liquid smoke1 tbsp
• apple cider vinegar2 tbsp
• bbq sauce250 ml
• elbow macaroni300 g
• butter60 g
• all-purpose flour60 g
• whole milk600 ml
• sharp cheddar cheese, shredded300 g
• mascarpone cheese100 g
• mustard powder1 tsp
• corn tortillas (small)16
• prepared coleslaw200 g
• lime wedges4
• fresh cilantro30 g

Directions

1. 1

   Step 1: In a small bowl, mix the smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne. Pat the pork shoulder dry, then rub this spice mixture all over the meat, pressing it in. Place the pork in a slow cooker. Add the chicken broth, liquid smoke, and apple cider vinegar. Cover and cook on low for 6-7 hours (or high for 4-5 hours) until the pork is fork-tender and shreds easily.

2. 2

   Step 2: When the pork is almost done, cook the macaroni in salted boiling water according to package directions until al dente. Drain and set aside. In a large pot over medium heat, melt the butter. Whisk in the flour and cook for 2 minutes, stirring constantly, to make a roux. Slowly pour in the milk, whisking continuously to avoid lumps. Cook until the sauce thickens enough to coat the back of a spoon, about 5 minutes.

3. 3

   Step 3: Reduce the heat to low. Gradually stir in the shredded cheddar cheese and the mascarpone until completely melted and smooth. Add the mustard powder and season with salt and pepper to taste. Fold the cooked macaroni into the cheese sauce, ensuring every piece is coated. Keep warm over low heat, stirring occasionally.

4. 4

   Step 4: Once the pork is cooked, remove it from the slow cooker to a large cutting board. Use two forks to shred the meat, discarding any large pieces of fat. Return the shredded pork to the slow cooker and pour in the 250 ml of bbq sauce. Stir well to combine. Let it simmer on low for 15 minutes, uncovered, so the sauce thickens and the flavors meld.

5. 5

   Step 5: Warm the corn tortillas directly over a gas flame or in a dry skillet for about 30 seconds per side. To assemble: Place two tortillas on each plate (for double-layered tacos). Spoon a generous amount of the pulled pork onto each tortilla. Top with a dollop of the creamy mac and cheese, a small handful of coleslaw, and a sprinkle of fresh cilantro. Serve immediately with lime wedges on the side for squeezing.