Pulled Pork Mac n Cheese recipe

Ingredients

• 1 (6-8 pound) bone-in pork shoulder, fat trimmed
• 1 pint cherry tomatoes
• 1 Vidalia onion, peeled and quartered
• 4 cloves garlic, smashed
• 1 teaspoon whole black peppercorn
• 4 tablespoons kosher salt
• 1 tablespoon chile powder
• 1 tablespoon cumin
• 1 tablespoon Italian seasoning
• 6-8 cups root beer
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• Kosher salt and fresh black pepper
• 1 tablespoon grained Dijon mustard
• 3 scallions, finely chopped (white and green parts)
• 1 pint heavy cream
• 1 cup vegetable stock
• 6 ounces (standard 6 slices) American cheese
• 6 ounces shredded white cheddar cheese
• 6 ounces shredded sharp cheddar cheese
• 2 eggs
• 3 cups dry elbow macaroni, cooked al dente in salted boiling water
• 1 tablespoon unsalted butter
• 8-10 slices pickled jalapeño
• 1½ cups crushed french-fried onions