This is the pulled pork filled mac-n-cheese cone you've been waiting for

We just threw a huge New York Wine and Food Festival bash hosted by impossibly masculine celebrity chef Robert Irvine called Barbecue & the Blues. 16 NYC restaurants gave us their takes on BBQ, including Mable's Smokehouse, who slayed the crowd with their Smo-Cone. Because we know you totally dominate your kitchen/kitchenette, we snagged the recipe for you. Ingredients

  • Crisp dill pickle chips

Creamy mac-n-cheese:

  • 2 cups uncooked elbow macaroni
  • 12 oz Velveeta cheese cut into 12in cubes
  • 1/3 cup milk
  • 1/8 tsp pepper

Pulled Pork:

  • 1 large, 7-9 lb pork butt or shoulder
  • 3 garlic cloves, minced
  • 1 tsp seasoned salt
  • 1/2 tsp ground pepper
  • 1/2 tsp salt
  • 2 tsp oil
  • 1 cup barbecue sauce
  • 1/2 cup vinegar

1. Lay a large sheet of heavy-duty foil in a roasting pan. Place pork roast on foil. 2. Rub pork all over with garlic and seasonings. Wrap foil around the pork roast. 3. Bake at 350 degrees for about 4-5hrs, to an internal temperature of about 185 degrees Fahrenheit. The meat should be falling apart. 4. Let the roast cool a bit, then begin to shred with forks or chop, disregarding as much of the excess fat as possible. 5. In a sturdy ice cream cone holder, pack in a half cup of creamy mac-n-cheese. 6. Top the creamy mac-n-cheese with a crisp dill dickle chips, 2 tbsp of pulled pork, and a tbsp of the BBQ sauce of your choice.