Pork Salsa Verde:

1. In large pot over medium-high heat, add olive oil. When oil is heated brown pork shoulder cuts on all sides until browned. (If you wish to cube the meat before hand, feel free. It will reduce cooking time.)
2. When meat is browned on all sides, deglaze pot with tequila. Add in jarred salsa verde, garlic, jalapeno, and chicken broth.
3. Reduce heat to low and allow to simmer for 1 1/2 hours or until meat can be pulled apart with forks.

Mac and Cheese:

1. In separate pot, melt butter and just bring to a simmer, whisk in flour and allow to brown slightly – creating a roux.
2. Temper in milk by adding small amounts at a time whisking constantly. Once milk is completely added in, bring mixture to a boil to ensure roux activates and begins to thicken.
3. Add in powdered mustard, pepper, all cheeses and whisk until completely incorporated. Bring to another slight boil and thicken sauce slightly.
4. Prepare penne pasta according to package directions. Drain well and pour into cheese mixture, folding to ensure all pasta is properly coated.

Final Assembly:

1. Plate mac and cheese, spoon pork salsa verde on top.
2. Serve immediately.