INGREDIENTS
4 lb
boneless pork shoulder, fat trimmed
1
yellow onion, sliced
1 12 ounce can
ginger beer/ale (I like to use Vernors)
1 cup
BBQ sauce
1 lb
elbow macaroni
2 tbsp
unsalted butter
2 tbsp
flour
2 cups
whole milk, warmed
4 cups
shredded sharp cheddar cheese