📖 Instructions

1. First, let's tackle the pulled pork. Season a 3-4 pound pork shoulder generously with salt, pepper, paprika, garlic powder, and onion powder. Don't be shy! I like to use a lot of paprika. You can add other spices too, like cumin or cayenne for a kick. If you're using a slow cooker, place the seasoned pork shoulder in the slow cooker, add about 1 cup of your favorite BBQ sauce (I adore Sweet Baby Ray's), and cook on low for 8-10 hours, or until the pork is easily shredded. If you're not using a slow cooker, place the seasoned pork shoulder in a large pot, add enough water to cover, and bring to a boil. Then reduce heat and simmer for about 3-4 hours, or until tender. Once cooked, remove the pork from the pot and let it rest for about 10 minutes. Then, shred the pork using two forks and stir it back into the pot with the cooking liquid. It'll be amazing, and super juicy.
2. Next, let's make the mac and cheese. Cook 1 pound of elbow macaroni according to package directions. Make sure to salt the water, you don't want bland pasta! Once cooked, drain the pasta in a colander and set it aside. While your pasta's cooking, make the cheese sauce. Melt 1/2 cup of butter in a large saucepan over medium heat. Whisk in 1/2 cup of all-purpose flour until smooth. Gradually whisk in 4 cups of milk (whole milk is best for a creamy texture) until smooth and bubbly. Stir in 2 cups of shredded sharp cheddar cheese, 1 cup of shredded Monterey Jack cheese, and 1/2 teaspoon of salt. Then, stir in your cooked pasta. It will start to thicken up wonderfully. It's a glorious process, really.
3. Finally, the coleslaw. In a large mixing bowl, combine 1/2 cup of mayonnaise, 1/4 cup of apple cider vinegar, 2 tablespoons of sugar, 1 teaspoon of celery seed, and 1/2 teaspoon of salt. Then, add 4 cups of shredded cabbage and 1 cup of shredded carrots. Gently toss everything together until evenly coated. You want to be gentle; you don't want mushy coleslaw. I learned that one the hard way, and my coleslaw was a bit sad that day.
4. Now for the best part—assembly! Preheat your oven to 350°F (175°C). Grease a large baking dish. Spread half of the macaroni and cheese mixture in the baking dish. Top with half of the pulled pork. Spread the remaining macaroni and cheese on top, then add the remaining pulled pork and sprinkle a bit more cheese on top. If you have some extra BBQ sauce from the pork, lightly drizzle it over the top. Bake for 20-25 minutes, or until golden brown and bubbly. Let it cool for a few minutes, then serve with the coleslaw on the side. Enjoy your culinary masterpiece! It's awesome!