Ingredients:

  • 3 lbs Pork Shoulder (Boston Butt)
  • 1/4 cup Light Brown Sugar
  • 2 Tbsp Smoked Paprika
  • 1 Tbsp Kosher Salt
  • 1 Tbsp Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Cayenne Pepper
  • 1/2 cup Apple Cider Vinegar
  • 1 cup BBQ Sauce (smoky/sweet style)
  • 1 lb Elbow Macaroni (or small shells)
  • 6 Tbsp Unsalted Butter
  • 6 Tbsp All-Purpose Flour
  • 4 cups Whole Milk (warmed)
  • 2 cups Sharp Cheddar Cheese (freshly grated)
  • 1 cup Gruyère Cheese (freshly grated)
  • 1 Tbsp Dijon Mustard
  • 1 tsp Hot Sauce (e.g., Tabasco)
  • Salt and Freshly Ground Black Pepper: To taste
  • 1 cup Panko Breadcrumbs
  • 3 Tbsp Melted Unsalted Butter
  • 1/4 cup Grated Parmesan Cheese

Instructions:

  1. Thoroughly coat the pork shoulder with the combined dry rub mixture (Brown Sugar, Paprika, Salt, Pepper, Garlic/Onion Powder, Cayenne). Place in the slow cooker or Dutch oven, add the cider vinegar, and cook on LOW for 7-8 hours or HIGH for 4 hours, until fork-tender.
  2. Remove pork, shred thoroughly using two forks, discarding large fat deposits. Toss the shredded meat with the 1 cup of BBQ sauce. Set aside.
  3. Cook macaroni according to package directions until slightly al dente (undercooked by about 2 minutes). Drain well and set aside.
  4. In a large saucepan over medium heat, melt the 6 Tbsp butter. Whisk in the flour to form a smooth roux; cook gently for 2 minutes.
  5. Gradually whisk in the warm milk. Increase heat slightly and bring to a gentle simmer, whisking constantly until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
  6. Remove the sauce from the heat. Stir in Dijon mustard and hot sauce. Gradually incorporate the grated Cheddar and Gruyère, stirring until completely smooth and velvety. Season with salt and pepper to taste.
  7. Gently fold the cooked macaroni into the cheese sauce until fully coated. Then, fold in about 3 cups of the prepared pulled pork mixture.
  8. Spread the mixture evenly into a prepared 9x13 inch baking dish. In a small bowl, toss the Panko breadcrumbs with the 3 Tbsp melted butter and Parmesan cheese. Sprinkle this topping evenly over the mac and cheese.
  9. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the topping is golden brown and the sauce is bubbling.
  10. Let the dish rest for 10 minutes before portioning and serving.