1-For the electric pressure cooker: Place 4 pounds boneless pork shoulder, 1 large sliced yellow onion, and 1 (12-ounce) can ginger beer or ginger ale in a 6-quart cooker. Cook on high pressure for 75 minutes, then let it release naturally.

2: Shred the pork with forks, remove large fat pieces, pour out the liquid, and mix in 1 cup barbecue sauce. Add more if you like.

3-For the slow cooker: Put 4 pounds boneless pork shoulder and 1 large sliced yellow onion in a 6-quart cooker, then add 1 (12-ounce) can ginger beer or ginger ale. Cook on low for 5 hours.

4: Shred the pork, discard fat, pour out liquid, and stir in 1 cup barbecue sauce as needed.

5: Preheat your oven to 350 degrees F and grease a 9×13 casserole dish.

6: Cook 1 pound elbow macaroni in salted boiling water until just al dente, then drain it.

7: In a skillet, melt 2 tablespoons unsalted butter over medium heat and whisk in 2 tablespoons flour.

8: Gradually add 2 cups warmed whole milk, whisking until it thickens, then stir in 4 cups shredded sharp cheddar cheese until melted.

9: Mix the macaroni into the cheese sauce, add the pulled pork, and pour into the dish. Bake for 15 minutes and top with extra barbecue sauce if desired.