Smoked BBQ Pulled Pork Mac N Cheese

3 pound and 4 pound Pork Butts. Rubbed with Garlic & Onion Powder, dried Thyme & Rosemary, Paprika, Red Pepper Flakes, Salt & Pepper.

Into the Smoker: using Mesquite and Apple Wood Chips for 2.5 hours.

This is after 2.5 hours of cook time in a 300 degree oven.

I cooked both Pork Butts last night and put in the Fridge. It is now the next morning and I'm shredding the 3 pound Pork Butt.

I used two pounds of Rigatoni pasta for this size dish which I took to a Potluck. Cook the pasta 1 minute less than what is says on the package.

I added BBQ sauce to my Cheese sauce... Budweiser, LOL!!

I toasted (to golden brown) 1/2 cup Panko Bread Crumbs and 1/2 cup Potato Flakes with 2 1/2  tablespoons butter in a frying pan, cooled and sprinkled over my Smoked BBQ Pulled Pork Mac N Cheese and put into a 350 degree oven for 30 minutes.   BIG HIT!!!!!