Combine 2 tsp sea salt, 1 tsp garlic powder, 1 tsp paprika, and 1 tsp pepper. Season the 4-6lb Pork Shoulder Roast by rubbing seasoning mixture on all sides.

Add 1/2 cup of apple juice, 1 cup water, 2 tablespoons of apple cider vinegar, roast, onion and garlic to pressure cooker, slow cooker, or roasting pan if preparing in an oven.

To Cook pork in a Pressure Cooker: Put lid on, move valve to sealing position, and cook on HIGH pressure for 90 minutes. Allow to natural release.

To Cook pork in Slow Cooker: Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.

To Cook pork in an Oven: Preheat the oven to 300 degrees F. Put the pork in a roasting pan and bake for about 6 hours or until pork if fork-tender and an instant-read thermometer inserted into the thickest part registers 170 degrees F.

Shred pork with forks.

Cook elbow macaroni as directed on package, cooking until al dente, about 9 minutes.

Heat a 14-inch cast iron skillet over medium heat. Melt 6 Tablespoons of butter and whisk in the flour until a smooth, thin paste forms.

Pour into the flour roux mixture, pour in the 2 cups half and half and 4 cups milk and bring up to a boil while whisking.

Reduce the heat to low and whisk in the cream cheese until smooth.

Stir in shredded white cheddar cheese, shredded mozzarella cheese, and shredded sharp cheddar cheese until combined.

Stir in 1 tsp salt, ½ tsp black pepper, 2 tsp granulated garlic, ½ tsp mustard powder, and ½ tsp smoked paprika.

Remove skillet from heat and stir in cooked macaroni noodles.

Top with 1 lb shredded pull pork. Drizzle with your favorite BBQ sauce. Sprinkle with chopped green onions. Serve immediately.