READY IN: 8hrs 20mins
Pulled Pork 1⁄2 lbmushroom, finely chopped 2 -3lbs ontario pork shoulder 1cupbarbecue saucesalt and pepper 2tablespoonsolive oil 3cupsrigatoni pasta (cooked until al dente) 3cupsmilk 1⁄2 largeonion, chopped 2garlic cloves, chopped 1⁄2 tablespoonmixed Italian herbs 2tablespoonsbutter 2tablespoonsflour 1tablespoonDijon mustard 3cupssharp cheddar cheese, shredded 1⁄4 cup chopped cilantrosalt and pepper, to taste 1cuproot beer
DIRECTIONSSeason all sides of pork with salt and pepper. Place in slow cooker with root beer and barbecue sauce. Cover and cook on low for 6 to 8 hours. Remove pork from slow cooker to drain liquid. Place back in slow cooker and, using a fork or tongs, shred pork and remove excess fat. Add more barbecue sauce if you wish. Cover and return to low.Place chopped mushrooms on a large baking sheet and drizzle with olive oil. Roast mushrooms in a 400°F oven for 15 to 20 minutes, flipping halfway through. Set aside.In a large pot, cook pasta until al dente. Set aside.In a large pot combine milk, onion, garlic, and Italian herbs; bring to a simmer for 10 minutes, allowing for flavours to steep. Pour through a strainer and return to pot.In another large saucepan, melt butter and whisk in flour to make a roux. Slowly begin to whisk in seasoned milk; this will make a paste. Continue whisking until all milk has been added. Whisk over medium-low heat until sauce thickens, about 5 minutes. Add mustard, salt and pepper.Transfer cooked pasta to a large casserole dish. Mix in roasted mushrooms, cheese and sauce. Top with approximately 3 cups of pulled pork (the rest can be reserved).Bake at 350°F (175°C) until cheese is completely melted, approximately 15 to 20 minutes. Remove from oven and allow to rest for 5 to 10 minutes before serving. Sprinkle with chopped cilantro.
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