Creamy mac topped with slow-cooked pulled pork and a drizzle of tangy vinegar BBQ sauce.
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Rub the pork shoulder with smoked paprika, garlic powder, salt, and pepper, then slow cook on low for 8 hours until it shreds easily with a fork.
In a small saucepan, whisk together the apple cider vinegar, brown sugar, and red pepper flakes over medium heat until dissolved to create the tangy BBQ drizzle.
Boil the elbow macaroni in salted water according to package directions until al dente, then drain and set aside.
In a large pot, melt the butter and whisk in the flour for 2 minutes to create a light roux.
Gradually pour in the milk, whisking constantly until the sauce thickens and begins to bubble.
Remove from heat and stir in the shredded cheddar cheese and mustard powder until the sauce is smooth and creamy.
Fold the cooked macaroni into the cheese sauce until every noodle is thoroughly coated.
Serve the mac and cheese in bowls, topped with a generous portion of pulled pork and a heavy drizzle of the vinegar BBQ sauce.
