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For the pork:
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1.
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Season pork roast with salt and pepper on all sides.
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Dont be stingy with the salttheres a lot of pork there that all needs to be seasoned!
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2.
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Place pork in a slow cooker along with beer (I love a good stout or IPA, but use a lighter version if you arent a fan of hoppy beers) or root beer.
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3.
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Put the lid on and cook on low for 6-8 hours, until it shreds easily with a pair of forks or tongs.
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4.
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Remove pork from slow cooker to a cutting board and drain liquid from slow cooker.
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Return pork to slow cooker and shred it with a pair of forks or tongs.
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5.
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Pour your favorite barbecue sauce over shredded pork and mix well.
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Put the lid back on and return the slow cooker to low heat to let the flavors meld while you prepare the macaroni and cheese.
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For the macaroni and cheese:
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6.
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Cook pasta in a pot of very salty water for 3 minutes less than the package lists for al dente.
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Drain and set aside.
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Preheat oven to 375 F.
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7.
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In a large pot (I use the same one I cooked the pasta in) melt butter over medium heat.
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When butter is melted, whisk in flour to form a roux.
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Let it cook until darkened in color and fragrant, about 1-2 minutes.
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8.
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Add milk into the roux a little at a time, whisking constantly to work out any lumps.
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Cook over medium heat, whisking occasionally, until sauce has thickened.
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This will take about 8-10 minutes.
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9.
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Remove sauce from heat.
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Stir in white cheddar cheese with a spoon or spatula.
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Add salt and pepper to taste.
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Continue to stir until cheese is melted and you have a smooth sauce.
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10.
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Add cooked pasta to sauce and toss to coat.
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11.
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Transfer pasta to a large oven safe skillet (mine is about 10) or baking dish.
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12.
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Top pasta with honey barbecue pulled pork.
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I like to pile the pork close to the center, so that people can control their pork to pasta ratio as the mac and cheese is served.
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Also, it just looks so pretty!
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13.
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Bake pasta at 375 F for 15-20 minutes, until edges are slightly crispy.
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14.
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Remove pasta from oven.
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15.
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Drizzle remaining barbecue sauce over the top of the pasta and top with chopped cilantro.
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Serve immediately.
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Notes: I like my pasta saucy, but not drowning.
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If you like a lot of cheese sauce on your pasta, I suggest doubling the sauce recipe and increasing the pasta called for by 1/3 the original amount.
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If a cheese sauce is ever clumpy, zap it with an immersion blender for a few seconds to turn it into a smooth sauce!
