Ingredients
2 Tsp.
Black pepper
2 Tsp.
1 whole
Smithfield Boneless Pork Butt
1 whole
1/4 cup(s)
Barbecue seasoning blend, divided
1/4 cup(s)
2 Tbsp.
Liquid smoke
2 Tbsp.
1 cup(s)
Barbecue sauce
1 cup(s)
1 lb.
Medium shell pasta, cooked according to package instructions
1 lb.
2 can(s)14-16oz.
Cheddar cheese sauce
2 can(s)14-16oz.
8 oz.
Shredded cheddar cheese blend
8 oz.
Directions
Season pork butt with 3 tablespoons of your favorite barbecue seasoning blend and liquid smoke. Place in 3- to 4-quart slow cooker. Cover and cook on Low 10 to 12 hours (High: 5 to 6 hours).
Remove pork from slow cooker with tongs and place in 13x9x2-inch baking dish. Use tongs, 2 forks or fingers to shred pork; stir in barbecue sauce.
Cook pasta according to package directions; drain and return to saucepan. Stir in cheese sauce, Cheddar cheese, black pepper and remaining 1 tablespoon barbecue seasoning blend. Cook and stir over medium heat until all cheese is melted.
Serve pulled pork over mac & cheese.
For the Love of Meat
