2-3 pounds pork shoulder, cut into 3 pieces
1 18-oz bottle barbecue sauce (your choice of brand and spice level)
12 ounces elbow macaroni
1 tablespoon olive oil
1/2 red onion, finely chopped
3/4 cups half and half
1 1/2 cups shredded Fontina cheese**SEE NOTE
Sea, or kosher salt and pepper


Cook the pork shoulder:
Put the pork shoulder pieces and the BBQ sauce into the slow cooker, cover and put on the LOW setting for 8 hours.

After 8 hours the pork should be so tender you can shred it right in the slow cooker with 2 forks. Shred the pork and allow it to rest.

Cook pasta in a large pot of boiling, salted water per package directions. Reserve 1/2 cup of the pasta cooking water and drain the

Return the pot to the stove over low heat and add the olive oil. Once the oil is warm, add the onion, season with salt and cook until golden
brown, about 5-7 minutes. Stir in the half and half. When the mixture just begins to simmer, add the cheese and whisk until smooth. Add the pasta to the cheese mixture and stir to coat. If the macaroni and cheese seems thick, add a few tablespoons of the reserved pasta water and stir to combine. Taste and season with additional salt as needed.

Evenly distribute the pasta to 6 serving bowls and add a serving of the shredded BBQ pulled pork on top of the pasta.

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