Pulled Pork Mac & Cheese

Mac & Cheese Mixture
16 oz elbow macaroni

6 tbsp salted butter

3 1/2 cups heavy cream

12 oz  of sharp cheddar cheese (shredded)

8 oz of mozzarella (shredded)

4 oz of Colby Jack Cheese (shredded)

4 oz of Gouda Cheese (shredded)

2.4 oz of Gruyere Cheese (shredded)

Roux 

1/3 cup all purpose flour

1 tsp salt 

1/2 tsp of black pepper

1 tsp smoked paprika 

Cheese layering

8 oz of Mozzarella Cheese (shredded) 

4 oz of Cheddar Cheese (shredded)

4 of Colby Jack Cheese (shredded)

4oz of Gouda Cheese (shredded)

2.5 oz of Gruyère Cheese (shredded)

Pork

4 lb pork shoulder, or butt

1 tbsp brown sugar

1/2 tablespoon chili powder

1/2 tbsp onion powder

1/2 tbsp garlic powder

1 teaspoon cumin

1 teaspoon kosher salt

1 teaspoon black pepper

12 ounces coke 

bbq sauce for coating meat 

Mac & Cheese 

1.Boil 6 cups of water, and season with salt. Once boiling add in the pasta. Cook for 8 minutes until it’s a little under al dente. 

2.While the pasta cooks, grate all 5 cheeses and set aside for when ready to use.

3.Next is the roux, melt the butter and add in the flour, salt, black pepper and paprika. 

4.Once thickened add in the heavy cream and mix.

5.When the heavy cream mixture is hot, slowly add in all the cheese from the Mac and cheese mixture section.

6.Add in drained pasta and mix until well combined.

7.Add half of the Mac and cheese into a casserole dish. Lay the first layer of the grated cheese mix. Repeat this one more time to have a total of two layers. 

8.Bake in the oven at 370 for 25 minutes. 

Pulled Pork

1.In your pressure cooker add in the can of Coca Cola along with all of the spices from the pulled pork section. 

2.Add in the pork, make sure it’s all fully covered in the marinade. 

4.Pressure cook for 35 minutes. 

5.Shred the pork and add in your favorite BBQ sauce.