Directions

1. Preheat your smoker to 225 F.
2. Rub the pork shoulder with mustard, then generously coat it with blackened seasoning, salt and pepper.
3. Smoke pork for 6-8 hours or until it reaches an internal temperature of 195 F and is tender enough to shred.
4. Boil elbow macaroni according to package.
5. In a separate pot, melt butter over medium heat.
6. Stir in flour and cook for 1-2 minutes.
7. Gradually, whisk in milk until smooth and thickened.
8. Stir in cheese, garlic powder, paprika, salt and pepper until melted and creamy.
9. Stir in the cooked pasta and set aside.
10. Remove pork shoulder from the smoker and let rest for 20-30 minutes.
11. Preheat oven to 375 F.
12. Shred the pork with two forks.
13. Stuff each pepper with a layer of mac and cheese, followed by a layer of pulled pork.
14. Place the stuffed peppers in a baking dish and cover with foil.
15. Bake for 30-35 minutes or until the peppers are tender.
16. Top with cherry tomatoes, avocado, and hot honey (optional) and enjoy!