Ingredients

• 3 pounds boneless pork shoulder
• 2 yellow onions, quartered
• 2 yellow onions, quartered
• 1 teaspoon cayenne pepper
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 pound elbow or shell macaroni
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups milk
• 1/2 cup cream
• 2 cups sharp cheddar cheese, grated
• 2 cups monterey jack cheese, grated
• 1 cup orange juice

Preparation

1. Put pork shoulder and onions into slow cooker and add orange juice, spices and barbecue sauce. Cover and cook on low for 5-6 hours, or until tender.
2. Remove lid from slow cooker and use two forks to shred tender pork. Cover again and keep on warm until ready to assemble.
3. Bring a large pot of salted water to boil, and cook macaroni according to packaging directions, or until al dente.
4. Melt butter in a large saucepan over medium heat.
5. Once melted, whisk in flour, and then slowly whisk in milk and cream, stirring until mixture is smooth.
6. Stir in all of the grated cheese until sauce is smooth and creamy, then stir in cooked macaroni.
7. Serve macaroni and cheese in a bowl, topped with a healthy serving of pulled pork.