Step 1

Prepare the Pulled Pork:Season the pork shoulder with garlic powder, smoked paprika, salt, and pepper.

Step 2

Place the pork, BBQ sauce, and sliced onion in a slow cooker. Cook on low for 8 hours or until the pork is tender and can be easily shredded.

Step 3

Shred the pork using two forks and mix it with the remaining juices in the slow cooker.

Step 4

Make the Mac ‘n’ Cheese:Cook the elbow macaroni according to package instructions. Drain and set aside.

Step 5

In a saucepan, melt the butter over medium heat. Stir in the flour to create a roux and cook for 1-2 minutes.

Step 6

Slowly add the milk, stirring constantly until the mixture thickens.

Step 7

Stir in the shredded cheddar cheese until melted and smooth.

Step 8

Combine the cheese sauce with the cooked macaroni. Season with salt and pepper to taste.

Step 9

Assemble the Burger:Butter and toast the brioche buns until golden brown.

Step 10

Layer the bottom bun with a generous portion of pulled pork, followed by a spoonful of mac ‘n’ cheese.

Step 11

Add any optional toppings like pickles or extra BBQ sauce, then top with the remaining bun.