Pulled Pork Mac and Cheese

Name: Pulled Pork Mac and Cheese
Ingredients: 3-4 pound pork shoulder (aka pork butt – yes, it’s actually from the shoulder, don’t ask me why they call it butt); 2 tablespoons brown sugar; 2 tablespoons paprika (smoked if you’ve got it); 1 tablespoon salt; 1 tablespoon black pepper; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 teaspoon cayenne (less if you’re a spice wimp); 1 cup chicken broth; 1/4 cup apple cider vinegar; 1/4 cup of your favorite BBQ sauce (plus more for drizzling); 1 pound pasta (I like cavatappi or elbow macaroni – something with ridges to trap that cheese sauce); 4 tablespoons butter (the real stuff, not that weird margarine business); 4 tablespoons all-purpose flour; 3 cups whole milk (2% works too, but why even bother at this point?); 4 cups cheese, shredded (I use a mix of sharp cheddar, Monterey Jack, and smoked gouda because I’m fancy like that); 1 tablespoon Dijon mustard (secret weapon – you won’t taste mustard, just cheesy goodness); 1 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste; Dash of hot sauce (optional but recommended); 1 cup panko breadcrumbs; 2 tablespoons butter, melted; 1/2 cup more shredded cheese (because there’s no such thing as too much cheese); 1 teaspoon smoked paprika; 2 tablespoons chopped fresh parsley (or 1 tablespoon dried if you forgot to buy fresh… again)