Pulled Pork Mac N’ Cheese
Frag Out Flavor
Pork shoulder (3 to 4 lbs)
Coke (1 can)
Onion, chopped (1)
Husky - Taco Seasoning (2 Tbsp)
Elbow macaroni (1 lb)
Butter (1/4 cup)
Flour (2 Tbsp)
Half-and-half (2 cups)
Cheese of your choice (we recommend sharp cheddar), grated (4 cups)
Place the pork shoulder, coke, onion, and Husky seasoning into a crock pot, and cook on high for 4 hours.
Complete steps X-Y one hour before the pork has finished cooking.
Preheat oven to 400F.
Boil the elbow macaroni noodles in water according to their package instructions; drain and set aside.
Melt butter in a skillet, then slowly add flour and half-and-half until fully mixed.
Add cheese one cup at a time, making sure each cup is fully melted before adding the next.
Add noodles to skillet and mix thoroughly.
Place all mixed contents into an oven safe dish, and continue to cook in an oven for 30 minutes.
Once pork has finished cooking, shred and layer it on top of the macaroni mixture.
Drizzle with BBQ sauce if desired.
Serve and enjoy!