Description

Enjoy the best of 2 favorite dishes with this slow cooker meal. It's full of sharp Cheddar cheese, milk and macaroni with a wonderful shredded pork shoulder, onion, ginger ale and BBQ sauce.

Ingredients

• Pulled pork:
• 4 lb. boneless pork shoulder, fat trimmed
• 1 yellow onion, sliced
• 12 oz. can ginger ale/beer
• 1-2 c. BBQ sauce, divided
• Mac and cheese:
• 1 lb. elbow macaroni
• 2 T. unsalted butter
• 2 T. flour
• 2 c. whole milk, warmed
• 4 c. shredded sharp Cheddar cheese

Steps

1. Pulled pork:
2. Line a 6 qt. slow cooker with a slow cooker liner for easy clean up. Add the pork shoulder and yellow onion; pour in ginger ale; cook on Low 5 hours.
3. When the pulled pork is tender and is easily shredded with a fork, it’s done. Remove the pork roast from the slow cooker and place it on a large platter; shred with 2 forks. Remove the juice from the slow cooker; place the shredded pork back into the slow cooker. Add in 1 c. BBQ sauce; stir. Add in more BBQ sauce if desired. The meat should be coated but not dripping with sauce. Cover to keep warm while preparing the mac and cheese.