Smoked Pork Shoulder with Mac and Cheese and Potatoes

Ingredients

• 1 lb smoked pork shoulder
• 8 oz elbow macaroni
• 1.5 cups cheddar cheese, shredded
• 1 cup milk
• 2 tbsp butter
• 2 medium potatoes, diced
• 2 tbsp olive oil
• ¼ cup barbecue sauce

Instructions

1. 1

   Preheat oven to 425°F. Toss the 2 diced potatoes with 2 tbsp olive oil and a pinch of salt on a baking sheet. Roast until golden and tender, about 25 minutes, shaking halfway.

2. 2

   While potatoes roast, bring a large pot of salted water to a boil. Add the 8 oz macaroni and cook until al dente, about 8 minutes. Drain and set aside.

3. 3

   In the same pot, melt the 2 tbsp butter over medium heat. Add the 1 cup milk and 1.5 cups cheddar cheese, stirring until smooth and creamy, about 3 minutes.

4. 4

   Stir the drained macaroni into the cheese sauce until fully coated. Keep warm over low heat, stirring occasionally.

5. 5

   Slice the 1 lb smoked pork shoulder into 1/2-inch thick pieces. Warm in a skillet over medium heat until heated through, about 5 minutes, turning once.

6. 6

   Plate the mac and cheese with the roasted potatoes and sliced pork. Drizzle with the 1/4 cup barbecue sauce and serve hot.

7. 7

   Optional: sprinkle with black pepper or hot sauce for extra kick.

Tools you’ll need

• baking sheet
• large pot
• skillet
• knife
• cutting board

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