Part Mexican goulash, part green chili - this slow cooked (crockpot) pork shoulder is simple to make but with big bold flavors thanks to tangy, spicy green chilis and Mexican seasoning. It's an easy weeknight dinner that's restaurant quality.
Add everything to the crockpot (except the macaroni and cheese). Set to low for 7 hours to braise with the lid on until extremely tender. It will fall off the bone very easily.
After 7 hours, you can shred and serve it or stir in dried macaroni. Cook on low for 1 hour so the macaroni has time to become fully cooked. Sprinkle with cheese and cilantro.
For a gluten free variation, use gluten free noodles, such as rice or corn elbow macaroni.Use pork shoulder that is between 2-3 pounds.If you don't want to add the macaroni noodles, you can eat after 7 hours or stir in a can of beans.Leftovers: Transfer leftovers right away to a container and refrigerate for up to 3 days.