BBQ Pulled Pork Mac & Cheese

Ingredients

• Pork shoulder, whole

  Fresh, separable lean only, raw

  30 oz or 851g

• Elbows

  Barilla

  14 ½ oz or 406g

• Fat Free Milk

  Fairlife

  2 cup or 200g

• Paprika

  Spices

  2 tbsp or 14g

• Onion powder

  Spices

  2 tbsp or 14g

• Garlic powder

  Spices

  2 tbsp or 19g

• Yellow Mustard

  Weis

  45g

• Fat free cheese

  Pasteurized process, cheddar or american, fat-free

  12 slice (3/4 oz) or 252g

• Grated Parmesan

  Whole Foods Market

  6 oz or 170g

• Natural Cheese, Cheddar, Shredded, Fat Free

  Kraft

  340g

• Hickory Flavored Sugar Free BBQ Sauce

  G Hughes

  12 tbsp or 180g

• Beer

  Alcoholic beverage, light

  1 can or bottle (12 fl oz) or 354g

Directions

1. Cook your pork on the meat cycle in the pressure cooker with a can of beer poured on top.
2. Once your meat has 15 minutes left, boil your pasta.
3. Once your pasta is done, drain MOST of the water.
4. Pour in your milk, seasonings and cheeses then stir!
5. Take your portion of pork out to weigh then shred and mix with sugar free BBQ sauce
6. Add your pasta to a bowl then top with pulled pork, drizzle of BBQ sauce and fresh parmesan cheese!

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