Pulled Pork Mac & Beer Cheese Recipe

Directions

1. 1

   Prepare the Pulled Pork

   Rub the pork shoulder with salt and pepper. Place it in a slow cooker with the Mamoot infused BBQ sauce. Cook on low for 8 hours or until the meat is tender.

2. 2

   Cook the Elbow Macaroni

   In a large pot, bring salted water to a boil. Add the elbow macaroni and cook until al dente. Drain and set aside.

3. 3

   Make the Beer Cheese Sauce

   In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk and beer, stirring constantly until the mixture thickens. Remove from heat and add the sharp cheddar cheese, stirring until melted and smooth.

4. 4

   Combine Ingredients

   In a large bowl, combine the cooked macaroni, beer cheese sauce, and pulled pork. Mix well to combine.

5. 5

   Serve

   Transfer the mixture to a serving dish and top with chopped green onions. Serve warm.