• 2–3 lbs. pork shoulder
  • 4 Tbsp. BBQ rub:
    • 1 C brown sugar
    • ¼ C kosher salt
    • 2 Tbsp. chili powder
    • 2 Tbsp. paprika
    • 1 Tbsp. onion powder
    • 1 Tbsp. garlic powder
    • 2 tsp. cayenne
    • 2 tsp. ground coffee
  • 1 18 oz. bottle BBQ sauce
  • 12 oz. elbow macaroni
  • 1 Tbsp. olive oil
  • 2 Tbsp. garlic
  • ½ red onion, finely chopped
  • ¾ C half & half
  • 1½ C shredded white cheddar
  • Salt and pepper

Steps BBQ Pork Mac & Cheese - Steps

  1. In a mixing bowl, combine brown sugar, salt, chili powder, paprika, onion powder, garlic powder, cayenne and ground coffee together to create rub.
  2. Toss the pork shoulder with rub, place in a slow cooker, and top it off with BBQ sauce.
  3. Cover and place on low heat for 8 hours.
  4. After 8 hours, use two forks to shred the pork in the slow cooker.
  5. Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions.
  6. Drain noodles and set aside.
  7. After the pasta is cooked, return the empty pasta pot to the stove. Add olive oil, garlic and onion together, and cook over low heat (about 5–7 minutes). Season with salt and pepper as desired.
  8. Stir in the half and half and when the mixture begins to simmer; add the cheese and whisk until smooth.
  9. Once the cheese has melted, add the pasta and stir and coat evenly.

*Saving a few Tbsp. of the reserve pasta water can help thin out the sauce if the macaroni-and-cheese sauce is getting too thick.