Smoked Pork Shoulder with Mac and Cheese and Potatoes

Step 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.

Step 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.

Step 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.

Step 4

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

Step 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.

Step 6

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

Step 7

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