Photo: Infrogmation of New Orleans, Wikimedia Commons, CC BY-SA 4.0For hard gainers and heavy bulking phases: this is a calorie-maximum meal, not an everyday plate. Slow-roasted pulled pork in barbecue sauce on a bun with creamy slaw, next to a bowl of stovetop mac and cheese.
Preheat the oven to 150°C (300°F). Rub the pork with the paprika, brown sugar and salt.
Roast in a covered dish with 120 ml (1/2 cup) of water for 3 1/2 to 4 hours, until it reaches 90°C (195°F) inside and shreds easily.
Shred the pork and toss with the barbecue sauce. Mix the coleslaw with the mayo.
Boil the macaroni in salted water over high heat for 8 minutes and drain.
Return the pot to low heat, add the butter and milk and warm for 1 minute, then stir in the cheddar until melted and creamy. Add the pasta and toss.
Toast the bun, pile on the pulled pork and slaw, and serve with the mac and cheese.
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Pulled pork keeps 4 days.
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