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1
For the pork salsa verde: In large pot over medium-high heat, add olive oil.
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2
When oil is heated, brown pork shoulder cuts on all sides until browned.
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3
(If you wish to cube the meat beforehand, feel free.
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4
It will reduce cooking time.)
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5
When meat is browned on all sides, deglaze pot with tequila.
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6
Add in jarred salsa verde, garlic, jalapeno, and chicken broth.
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7
Reduce heat to low and allow to simmer for 1 1/2 hours or until meat can be pulled apart with forks.
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8
Stir occasionally to ensure meat doesnt stick to the bottom of the pot.
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9
For the mac and cheese: In separate pot, melt butter and just bring to a simmer.
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10
Whisk in flour and allow to brown slightly, creating a roux.
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11
Temper with milk by adding small amounts at a time, whisking constantly.
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12
Once milk is completely added in, bring mixture to a boil to ensure roux activates and begins to thicken.
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13
Add in powdered mustard, pepper, all cheeses and whisk until completely incorporated.
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14
Bring to another slight boil and thicken sauce slightly.
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15
Reduce heat and keep warm while pasta is cooked.
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16
Prepare penne pasta according to package directions.
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17
Drain well and pour into cheese mixture, folding to ensure all pasta is properly coated.
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18
To serve, plate mac and cheese, spoon pork salsa verde on top.
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19
Serve immediately.
