1. Heat olive oil in a skillet over medium-high heat. Season pork with salt and pepper, then place pork loin in the skillet and sear until browned on all sides (about 2–3 minutes on each side). Place pork in a slow cooker sprayed with nonstick cooking spray. 2. In a small bowl, combine brown sugar, paprika, salt, pepper, garlic powder, onion powder, and chili powder. Rub seasoning on the outside of the roast and pour 1 ½ cups barbecue sauce on top. Cover and cook on low for 6–8 hours. Shred meat using two forks and stir into sauce. 3. When meat is almost done cooking, cook macaroni according to package directions; drain and set aside. 4. Melt butter in a large skillet over medium-high heat. Whisk in flour, salt, pepper, ground mustard, and Worcestershire sauce. Cook, stirring constantly, until mixture is smooth and bubbling around the edges of the pan. Whisk in chicken broth and milk, then cook, stirring constantly, until boiling. Let boil for 1 minute, then remove skillet from heat
