• 1 Smithfield® Fresh Pork Boneless Shoulder Picnic Roast,
  • 2 tsp black pepper,
  • 1/4 cup barbecue seasoning blend, divided,
  • 2 tbsp liquid smoke,
  • 1 cup barbecue sauce,
  • 1 lb medium shell pasta, cooked according to package instructions,
  • 2 14-16 oz jars cheddar cheese sauce,
  • 2 cup shredded cheddar cheese blend,
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Pulled Pork Mac & Cheese

MAIN DISH

Pulled Pork Mac & Cheese

Instructions

  1. Season pork butt with 3 tablespoons of your favorite barbecue seasoning blend and liquid smoke.  Place in 3- to 4-quart slow cooker.  Cover and cook on Low 10 to 12 hours (High: 5 to 6 hours).
  2. Remove pork from slow cooker with tongs and place in 13x9x2-inch baking dish.  Use tongs, 2 forks or fingers to shred pork; stir in barbecue sauce.
  3. Cook pasta according to package directions; drain and return to saucepan.  Stir in cheese sauce, Cheddar cheese, black pepper and remaining 1 tablespoon barbecue seasoning blend.  Cook and stir over medium heat until all cheese is melted.
  4. Serve pulled pork over mac & cheese.

Source: http://www.porkbeinspired.com/