Season the entire pork shoulder with your choice of seasoning and place into slow cooker.
Top with 1 cup BBQ sauce and cook on low for 8 hours or high for 4 hours or until pork shoulder can easily be shredded with a fork.
Shred pork shoulder with a fork and stir to coat with sauce.
In a bowl combine 4 cups cornmeal, 3 cups flour, 1 ⅓ cups sugar, 1 teaspoon salt and 6 teaspoons baking powder. Stir in 8 eggs, 4 cups milk and 1 ⅓ cups vegetable oil.
Pour cornbread mixture into Bake-a-Bowl Pan and bake at 375° for 20 minutes or until a toothpick inserted into the cornbread bowls comes out clean.
Repeat again a second time to make a total of 12 bowls.
Cook pasta according to the directions on the package.
In a separate pot, melt 2 tablespoons butter over medium heat and stir in 1 ½ tablespoons flour. Add 1 ½ cups milk and reduce heat to low. Stir in 3 cups shredded Cheddar cheese slowly until melted and pour over cooked pasta.
In a bowl whisk together ¼ cup orange juice, ⅛ cup lime juice, 1 tablespoon brown sugar and ½ teaspoon salt.
Add cabbage, carrots and cilantro and toss to combine
Assemble your cornbread bowls by adding pulled pork to each one and then topping it with macaroni and cheese and red cabbage slaw.
