Smoky Maple-Pulled Pork Mac & Cheese

Ingredients

• pork shoulder (boneless)1 kg
• smoked paprika2 tbsp
• garlic powder1 tbsp
• onion powder1 tbsp
• dry mustard1 tsp
• cayenne pepper1/2 tsp
• salt1 tbsp
• black pepper1 tsp
• olive oil2 tbsp
• apple cider vinegar1/2 cup
• chicken broth2 cups
• maple syrup1/4 cup
• bourbon (optional)2 tbsp
• elbow macaroni500g
• butter4 tbsp
• all-purpose flour1/4 cup
• milk3 cups
• sharp cheddar (shredded)400g
• panko breadcrumbs1 cup
• chives (chopped, for garnish)2 tbsp

Directions

1. 1

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

2. 2

   Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until deeply browned, about 3-4 minutes per side. Add apple cider vinegar and chicken broth, scraping up any browned bits. Bring to a simmer, cover, and transfer to the oven. Braise for 2 to 2.5 hours, until the pork is fork-tender and shreds easily.

3. 3

   Remove pork from the oven and let it rest. When cool enough to handle, shred the meat with two forks. Strain the braising liquid, skim off fat, and set aside. Mix maple syrup and bourbon (if using) into the reserved liquid. Toss the shredded pork with about 1/2 cup of this glaze, reserving the rest for later.

4. 4

   Increase oven temperature to 375°F (190°C). Cook the elbow macaroni in salted boiling water according to package instructions until al dente (about 1 minute less than package time). Drain and set aside.

5. 5

   In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly, until the sauce thickens, about 5-7 minutes. Remove from heat and stir in shredded cheddar until melted and smooth. Season with salt and pepper to taste.

6. 6

   Combine the cooked macaroni, shredded pork, and cheese sauce in a large bowl. Transfer the mixture to a 9x13-inch baking dish. Sprinkle panko breadcrumbs evenly over the top. Drizzle with a little of the remaining maple glaze.

7. 7

   Bake for 20-25 minutes, until bubbly and the top is golden. Let rest for 5 minutes, then drizzle with more glaze and garnish with chives before serving.