Rub the Pork with Brown sugar, Smoked paprika, Garlic powder, Onion powder, Chili powder, Salt, and Black pepper.
Smoke the Pork for 6-8 hours, or until it reaches an internal temperature of 203°F (95°C).
Shred the Pork using two forks and mix with the BBQ Sauce and Apple cider vinegar.
Cook the Cavatappi pasta according to package directions. Drain.
In a large saucepan, melt the Butter over medium heat. Whisk in the All-purpose flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in the Whole milk until smooth. Bring to a simmer, stirring constantly.
Reduce heat to low and stir in the Cheddar cheese, Monterey Jack cheese, Nutmeg, Salt, and Black pepper until the cheese is melted and the sauce is smooth.
Combine the cooked pasta and shredded Pork with BBQ Sauce into the cheese sauce. Stir well.
Pour the mixture into a greased 9x13 inch baking dish.
Bake for 20-25 minutes, or until bubbly and golden brown.
Ingredients
6
3 lbs1.36 kgPork shoulder
2 tbsp30 mLBrown sugar
1 tbsp15 mLSmoked paprika
1 tsp5 mLGarlic powder
1 tsp5 mLOnion powder
1 tsp5 mLChili powder
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack pepper
1 cup240 mLKansas City-style BBQ sauce
1 tbsp15 mLApple cider vinegar
1 lb450 gCavatappi pasta
1/2 cup115 gButter
1/2 cup60 gAll-purpose flour
4 cups950 mLWhole milk
2 cups200 gShredded cheddar cheese
1 cup100 gShredded Monterey Jack cheese
1/2 tsp2.5 mLNutmeg
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
Equipment
Smoker
Large saucepan
9x13 inch baking dish
Fork
Meat thermometer
Instructions
Preheat smoker to 225°F (107°C).
Rub the Pork with Brown sugar, Smoked paprika, Garlic powder, Onion powder, Chili powder, Salt, and Black pepper.
Smoke the Pork for 6-8 hours, or until it reaches an internal temperature of 203°F (95°C).
Shred the Pork using two forks and mix with the BBQ Sauce and Apple cider vinegar.
Cook the Cavatappi pasta according to package directions. Drain.
In a large saucepan, melt the Butter over medium heat. Whisk in the All-purpose flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in the Whole milk until smooth. Bring to a simmer, stirring constantly.
Reduce heat to low and stir in the Cheddar cheese, Monterey Jack cheese, Nutmeg, Salt, and Black pepper until the cheese is melted and the sauce is smooth.
Combine the cooked pasta and shredded Pork with BBQ Sauce into the cheese sauce. Stir well.
Pour the mixture into a greased 9x13 inch baking dish.
Bake for 20-25 minutes, or until bubbly and golden brown.
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