Ingredients

Pork:

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1 tbsp olive oil

2 lb boneless pork loin

1 tsp salt

½ tsp pepper

1 tbsp brown sugar

1 tbsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp chili powder

2 cups sugar-free BBQ sauce, divided

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Mac N' Cheese:

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16 oz elbow macaroni

2 tbsp unsalted butter

¼ cup all-purpose flour

1 tsp salt

½ tsp pepper

½ tsp ground mustard

1 tsp Worcestershire sauce

2 cups low-sodium chicken broth

2 cups 1% low-fat milk

2 cups reduced-fat shredded cheddar cheese

½ cup shredded parmesan cheese

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Directions

1. Heat olive oil in a skillet over medium-high heat. Season pork with salt and pepper. Sear pork on all sides (2–3 min per side). Transfer to a slow cooker coated with nonstick spray.

2. In a bowl, mix brown sugar, paprika, salt, pepper, garlic powder, onion powder, and chili powder. Rub onto pork. Pour 1½ cups BBQ sauce on top. Cover and cook on low for 6–8 hours. Shred meat and stir into sauce.

3. When pork is nearly done, cook macaroni according to package directions. Drain and set aside.

4. In a large skillet, melt butter over medium-high heat. Whisk in flour, salt, pepper, mustard, and Worcestershire. Cook until bubbling at the edges. Slowly whisk in broth and milk. Bring to a boil, stirring constantly. Let boil 1 minute, then remove from heat.

5. Stir in cheddar and parmesan cheese until melted. Mix in cooked macaroni. Top with pulled pork and remaining ½ cup BBQ sauce before serving.

Nutrition (per 15.1 oz serving)

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Calories: 592

Protein: 54.8 g

Carbs: 22.7 g

Fat: 42.1 g

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