Cheesy Pig Recipe

Season and brown

Pat the pork shoulder dry. Combine kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar. Rub the spice mix all over the pork. Heat olive oil in a heavy skillet over medium-high heat and sear the pork on all sides until browned, about 3–4 minutes per side.

Braise

Place the seared pork in a slow cooker or a Dutch oven. Add chicken or pork broth and apple cider vinegar. If using a slow cooker, cook on low for 6–8 hours or high for 4 hours until pork is very tender and pulls apart easily. If using a Dutch oven, cover and cook at 300°F (150°C) in the oven for about 3–4 hours, checking after 3 hours for tenderness.

Shred and finish

Remove pork to a cutting board and shred with two forks, discarding any excessive fat. Return shredded pork to the cooking liquid and stir gently to coat. Taste and adjust seasoning with a pinch of salt and pepper. Reserve about 1/2 cup of the cooking juices to mix into the pork just before assembly to keep it moist.

In a small saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, hot sauce (if using), salt, and black pepper. Bring to a gentle simmer, stirring frequently. Reduce heat to low and simmer for 10–12 minutes until slightly thickened. Taste and adjust: more vinegar for tang, more sugar for sweetness, or more hot sauce for heat. Remove from heat and let cool slightly.

Stir about 3/4 cup of the finished BBQ sauce into the shredded pork to coat (reserve additional sauce for serving). Keep warm until assembly.

Cook pasta

Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente (usually 1–2 minutes less than package directions). Drain and set aside.

Make roux and béchamel

In the same pot, melt unsalted butter over medium heat. Whisk in flour and cook for 1–2 minutes to eliminate raw flour taste. Slowly whisk in whole milk until smooth. Continue cooking, stirring frequently, until the sauce thickens and coats the back of a spoon, about 4–6 minutes.

Finish cheese sauce

Reduce heat to low. Stir in cream cheese (if using) until melted, then add Dijon mustard, salt, and black pepper. Remove pot from heat and fold in grated sharp cheddar and Monterey Jack in batches, stirring until fully melted and smooth. If the sauce is too thick, add up to 1/4 cup additional milk. Fold cooked pasta into the cheese sauce until evenly coated.

Taste and adjust seasoning. Sprinkle smoked paprika over the top if desired. Keep warm until assembly.

Toast rolls

Preheat broiler or a skillet. Split Kaiser rolls and lightly butter cut sides. Toast under the broiler or in a hot skillet until golden and crisp, about 1–2 minutes under a broiler (watch closely) or 1–2 minutes per side in a skillet.

Build the Cheesy Pig

Place the toasted bottom half of each Kaiser roll on a plate. Spoon about 1/2 cup of house mac onto the bottom bun. Top the mac with about 3/4 cup shredded pork mixed with BBQ sauce. Sprinkle a little extra shredded cheddar over the pork (about 2 tbsp) and if desired, briefly place under the broiler just until the cheese melts (10–30 seconds). Spoon additional BBQ sauce on top if desired. Cap with the top half of the roll.

Serve immediately with extra BBQ sauce on the side and remaining mac and pork as desired.