Smokey BBQ Pork Dinner

Today, Fall has truly arrived!  When I got up, the temp was 64.  An hour later, it was down to 52.  It's dark and windy and I love it!  Time to break out the crockpot! 

Hubs requested BBQ tonight so I'm making Smokey BBQ Pork and homemade Mac & Cheese.  Just the right kind of stick-to-your-ribs meal for this weather. 

Since we both like spicy food, I'm adding Chipotle sauce to the BBQ sauce.  Not only does it add a kick of spice, it also adds a nice, smoky flavor. 

I am taking some of the meat out before I add the sauces so I can make another pork dish later this week.  I love what I call 'twofer' cooking.  Saves time and money.  Can you guess by the seasoning that it's going to be something Mexican?

Opps! Liquid smoke didn't make it into pic!

Smokey BBQ Pork
1 pork butt (around 3 pounds)
1 onion, quartered
2 tablespoon Garlic powder
2 tablespoon ground Cumin
1 tablespoon salt (or to your taste)
1 tablespoon fresh ground Pepper
2 bay leaves
2 tablespoon Liquid Smoke (I used Mesquite but use Hickory if you have it. Both are good)
1 bottle BBQ sauce (use what your family likes)
1 can Chipotle Sauce
Water

Heat crockpot to High setting.  Spray liberally with cooking spray. 
Cut onion into quarters and put in crockpot then add pork butt.
Sprinkle pork butt with garlic powder, cumin, salt, and pepper & bay leaves. 
Add just enough water to come halfway up the side of the pork. 
Add liquid smoke to the water and cover.

Cook meat until very tender. 
Drain broth from Crockpot and save.

Don't throw away this brothy goodness!

The meat should fall away from the bone and be easy separated with a fork.

Put 1/2 of shredded pork in Crockpot.  Add 1-1/2 cups BBQ sauce and 1 can (approximately 3/4 cup) chipotle sauce and mix well.  You can add a bit of the broth if you like a thinner sauce.  We like ours thick. 

Turn heat setting to LOW and let simmer for at least an hour to allow flavors to mingle.
Serve as is for a plated meal or on toasted buns for a delicious sandwich.

Extra Creamy Mac & Cheese
Makes 4 generous servings

8 oz. pasta (use whatever shape you like)
1/4 cup butter (I use salt free)
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups whole milk
1/4 cup sharp cheddar
1/4 cup Parmesan
1/4 cup Monetary Jack
1/4 cup Munster or Swiss

Shred cheeses.  Set aside.  Do not use pre-shredded cheese. 
Cook pasta until al dente. Drain and set aside.
In a saucepan, melt butter then add flour, salt and pepper.  Stir until flour is just barely starting to brown.  Whisk in milk slowly and stir until sauce has thickened.
Add small handfuls of cheese, stirring to melt.  Continue until all cheese is used and melted.  Add pasta.  Serve immediately.