Prep the ingredients per the instructions above.

Add the ketchup, brown sugar, broth, vinegar, Worcestershire sauce, molasses, salt, garlic powder, onion powder, mustard, and paprika to a pot. Whisk everything together. Add the pork and cover with a lid. Place over medium heat and bring to a low simmer. Cook to an internal temperature of 150°F (65°C) using a thermometer. Then remove from the heat.

Cook pasta: Fill a saucepan with water. Bring to a boil and cook the pasta according to package instructions.

Make the cheese sauce: In a saucepan on medium heat, melt the butter. Add in the flour and whisk together. Once combined, gradually whisk in the milk and cheese. Whisk regularly, so the cheese melts and the sauce thickens up and becomes smooth. Season with salt and pepper to taste.

Heat a grill or grill pan on medium heat. Grill the corn on all sides until nicely charred and tender. Then spread with butter and lightly season with salt.

Shred the pork: using 2 forks pulling in opposite directions shred the pork apart. (Alternatively use an electric mixer with a paddle attachment on medium-low speed; paddle until the pork shreds apart.) Then return to the pot. Season with salt and pepper to taste.

Warm the roll on the upper rack of the grill for 2 to 3 minutes.

Serve the pork with mac and cheese, corn, and sparkling water.