Courtesy of Chef Todd Pulsinelli, American Sector, New Orleans. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.

Makes 8 servings

Ingredients

1 2-pound pork shoulder (Boston butt)
2 tablespoons liquid smoke
1 tablespoon red pepper flakes
Cajun or Creole seasoning, to taste
2 tablespoons olive oil
1 rib celery, small dice
2 onions, small dice
1 carrot, small dice
1 whole garlic bulb, split in half
5 sprigs fresh thyme
1 quart pork stock
Barbecue Sauce (recipe follows)
House-made Macaroni (recipe follows) or 1 pound store-bought macaroni,
cooked to package directions
Cheddar Cheese Sauce (recipe follows)
Crumb Topping (method follows)
chervil springs, for garnish

Directions

Rub pork shoulder with the liquid smoke, sprinkle evenly with red pepper flakes and seasoning. Wrap in plastic wrap and let sit, refrigerated, for 12 hours or overnight.

Add the olive oil to a sauté pan set over medium-high heat. Add the celery, onions, and carrots and cook until lightly caramelized, about 7 minutes. Add garlic, thyme sprigs, and pork stock. Raise heat to high and bring to a boil. Add the pork shoulder, cover, reduce heat to low, and simmer for 3 hours or until fork tender.

Allow to cool. Shred the pork into large chunks with 2 forks. Toss the pork in the barbecue sauce.

Preheat oven to 350°F. To assemble, combine the pasta with the barbecue pork mixture.

Fold in the cheese sauce. Add the mixture to a shallow casserole dish and top with the crumb crust. Bake until topping is golden brown, about 40 minutes.

Barbecue Sauce:
1 cup ketchup
1 onion, diced small
1/2 cup Dijon mustard
1/4 cup apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder

Combine all ingredients and bring to a boil in a saucepan set over high heat.

Housemade Macaroni:
2 pounds all-purpose flour
7 eggs
pinch of salt
2 tablespoons water

Combine the flour, eggs, salt, and water in a mixing bowl. Using a paddle attachment, mix until a smooth dough is achieved. Allow the dough to rest for 10 minutes in the refrigerator before proceeding. The dough may be rolled out by hand or by using a pasta maker (hand or electric.)

If using a pasta maker, mix until a flaky dough is achieved. Place macaroni die onto extruder and extrude pasta. Cut noodles into 1 inch lengths as they come out of the extruder. Cook in lightly salted boiling water until al dente, 2 to 3 minutes.

Cheddar Cheese Sauce:
1 quart heavy cream
1 tablespoon crushed garlic
1 tablespoon diced shallots
1 tablespoon fresh thyme leaves
4 cups shredded cheddar cheese
salt and freshly ground pepper to taste
2 tablespoons sambal olek
1 cup mayonnaise

In a saucepan set over medium heat, add the cream, garlic, shallots, and thyme. Bring to a simmer and reduce by one fourth. Whisk in the cheddar and season with salt and pepper to taste. Fold in sambal olek (Asian chili sauce) and mayonnaise when you combine with the pasta.

Crumb Topping:
3 cups panko bread crumbs
1 1/2 cups Parmesan cheese, finely grated
1 tablespoon fresh thyme leaves
1 teaspoon red pepper flakes
2 tablespoons olive oil

Combine all dry ingredients and fold in olive oil.