Ingredients

3lb pork shoulder

salt and pepper

2 tbsp vegetable oil

4 cloves garlic, minced 

2 tbsp chili powder 

2 tbsp tomato paste 

1 cup dark beer (I used Simple Malt Stout)

2 tbsp brown sugar

2 tbsp white wine vinegar

3 habenero peppers, split (for easy removal)

Sprinkle the pork shoulder with salt and pepper. In Dutch oven, heat the oil over medium-high heat; brown the pork all over, about 2-3 minutes on each side. Transfer to the meat to the slow cooker.

Add garlic & chili powder to the Dutch oven; fry for about 1 minutes.

Add tomato paste; cook, stirring, until darkened, about 2 minutes. Add the beer, sugar and vinegar, scraping up any brown bits from bottom of pan. Pour into slow cooker. Add the habeneros to the sauce. Cover and cook on low until pork is tender, 8 to 10 hours.

Transfer pork to cutting board and tent with foil; let stand for 10 minutes. With two forks, shred or "pull" pork, remove and discard any fat or skin.

Meanwhile, pour liquid from slow cooker into large saucepan; skim off fat. Pull out habeneros; discard. Bring to boil over high heat; boil vigorously until reduced to 2 cups, about 15 minutes.

2 tbsp butter

2 tbsp all purpose flour

2 cups milk

salt and pepper

2 cups cheeses cut into small cubes, or grated if possible

6 cups elbow macaroni, cooked al dente (about 1 small box)

3 tbsp bread crumbs

In saucepan, melt butter over medium heat; sprinkle with flour and cook, stirring, for 1 minute. Whisk in milk until smooth and bring to simmer; cook, stirring frequently, until thickened, about 6 minutes. Sprinkle with salt and pepper. Stir in half of the cheese (start with harder cheeses) and let cook, and continue stirring until the sauce is smooth. Repeat with the rest of the cheese. 

Place the cooked pasta into a large greased glass baking dish. Top with about 1/2 the cheese sauce. Next arrange the pulled pork on top of the pasta, top with the pulled pork sauce, and then the rest of the cheese sauce. Finally, finish with bread crumbs.

Bake on baking sheet in 375°F (190°C) oven until cheese is bubbly and golden, about 30 minutes.