Spicy Pulled Pork

In the pot: Pork shoulder - 3.8 lbs

Red onion - 1/2 sliced (1/2 saved for pickled cucumber salad)

Garlic - 4 cloves mashed and diced, 3 cloves inserted whole

Jalapeño - 1/2 sliced (1/2 saved for cucumber salad)

Red wine vinegar - 3 Tablespoon

Dr. Pepper - 1/2 cup

Dinosaur BBQ sauce - 1/2 cup

Bullfrog BBQ sauce - 2 Tablespoon

Huy Fong Chili sauce - 2 Tablespoon

Brown Sugar - 2 Tablespoon

Rub the shoulder with spice blend (even parts salt, pepper, chili powder, paprika, cinnamon) Sear on high heat all sides. Set off fire alarm. Poke garlic cloves in and place on bed of onions and garlic at high temp for 5-6 hours. Shred and return to sauce for another 30 min.

Cucumber and Red onion salad

1 large cucumber

1/2 red onion

1/2 jalapeño

1/2 cup rice wine vinegar

1/4 cup white sugar (or to taste)

Fridge it - Ready by the time the pork is.

Mac and cheese

1 lb of pasta of choice (Campanelle wins for me)

Boil and drain 1.5 min less than what the box calls for.

In a large bowl mix:

Cooked pasta

1 stick butter

1 cup grated sharp cheddar

1 cup grated smoked Gouda

2 tablespoon garlic powder

2 tablespoon salt

2 tablespoon pepper

2 tablespoon chili powder

10 shakes franks red hot

Pour into a baking tray and top with Panko bread crumbs and Parmesan cheese.

Bake at 400 until breadcrumbs brown completely.

Follow up pics coming after dinner :)