18 ounces barbecue sauce, about 2 cups
16 ounces small shell pasta or elbow macaroni
1 tablespoon kosher salt
1½ cups half and half
1½ tablespoons flour
½ teaspoon granulated garlic
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 ounces freshly grated cheddar cheese about 3 cups worth
Place the pieces of pork shoulder into the slow cooker. Pour 1 1/2 cups barbecue sauce over the pork and cover with lid. Cook on low heat for 8 hours. When the pork is tender enough to pull apart with a fork or tongs, shred it and allow the meat to rest in the slow cooker with the remaining liquids. Bring a large pot of water to boil over high heat. Add the salt and the pasta and cook according to package directions. Drain the pasta (reserving ½ cup of the hot pasta water) and return the pot to the stove. Pour 1 cup of half and half into the empty pot and heat to a simmer over medium heat. In a small bowl or measuring cup, combine the remaining ½ cup of half and half with the flour, garlic, salt, and pepper. Whisk the mixture until smooth. Pour the flour mixture into the simmering half and half, whisk to combine. When the mixture simmers again and begins to thicken, add the cheese and whisk smooth. Once the cheese has melted, add the pasta and stir to coat. If the macaroni and cheese seems thick, add 1-2 tablespoons of the reserved pasta water, only if needed, and stir to combine. Taste and season with additional salt as needed. Scoop the pasta into bowls and top with pulled pork. Drizzle with remaining BBQ sauce. Enjoy!