Servings: 6-8 | Preparation time: 20 minutes | Cooking time: 8 hours
Ingredients
- 3 lbs pork shoulder
- 1 cup Cool Runnings Jerk BBQ sauce, divided
- 1 tbsp Cool Runnings onion powder
- 1 tbsp Cool Runnings garlic powder
- 1 tbsp smoked or sweet paprika
- 1 tbsp salt
- 1 tsp black pepper
- 1/2 cup chicken broth
- 1 lb elbow macaroni
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella chees
- 1/2 cup grated parmesan cheese
- 1/2 tsp Cool Runnings onion powder
- 1/2 tsp salt
- 3 to 4 green onions (scallions), thinly sliced
Directions
1. In a small bowl, mix together the salt, onion powder, paprika, garlic powder, and black pepper. Rub this spice blend generously all over the pork shoulder. Place the pork in a slow cooker along with the chicken broth and 1/2 cup of the Jerk BBQ Sauce.
2. Cover and cook on low for 8 hours, or until the pork is fork-tender and shreds easily.
3. Remove the pork from the slow cooker and shred it using two forks. Toss the shredded meat with the remaining 1/2 cup of Jerk BBQ Sauce and set aside.
4. Cook the macaroni according to package directions until al dente. Drain and set aside.
5. While the pasta cooks, melt the butter in a large pot over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Cook for 3 to 5 minutes, stirring frequently, until the mixture is slightly thickened.
6. Reduce the heat to low. Stir in the cheddar, mozzarella, parmesan, and the remaining 1/2 tsp onion powder and 1/2 tsp salt until the cheese is fully melted and the sauce is completely smooth.
7. Add the cooked macaroni to the pot and stir until evenly coated in the rich cheese sauce.
8. Transfer the mac and cheese to a large serving dish and top it with the savory BBQ pulled pork. Scatter the thinly sliced green onions generously over the top and drizzle with additional Jerk BBQ Sauce if desired. Serve hot.