Pitmaster Ryan Mitchell is stopping by the TODAY kitchen to share some of his expert barbecue tips, techniques and finger-licking delicious recipes. He shows us how to make barbecued pork shoulder in the oven and the cheesiest, smokiest macaroni and cheese — a parfect pairing, if you ask us.
During the holiday season and winter months the grills sat idle, but grandma's oven cooked pork shoulder would always bring the backyard barbecue feeling inside. Savory spices, crushed red pepper, vinegar sauce and crispy crackling pieces are a taste of heaven. I'll never understand how one pot could hold so much love!
What's better that classic, creamy, cheesy mac and cheese? One that's make with four kinds of sharp, smoky, melty cheeses! This is the ultimate, over-the-top macaroni and cheese because it's packed with flavor, it's a crowd-pleaser and it's easy to prepare.
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