Monterrey Jack Past with Pork

Ingredients:
2 Cups Uncooked Pasta, of your choice
2 Cups Shredded Pork, cooked (I used a pork shoulder roast that I cooked in the slow cooker)
1 Cup Monterrey Jack Cheese, shredded
1 Cup Skim Milk
2 Tablespoons Butter
Half of a Medium Onion, diced
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper


Directions:
In a large pot, add water and bring to a boil, then drop in your pasta and cook until al dante; drain and set aside in the pot. Melt 1 tablespoon of the butter in a fry pan and add onions. Saute for about 5 minutes, then add shredded pork and cook to heat through; remove from fry pan and cover to keep warm. In the same fry pan (don't clean it out, you want all those yum-yums bits!) add the other 1 tablespoon of butter, salt, pepper, onion powder, garlic powder, and milk. Bring to a slight boil then add monterrey jack cheese. Whisk until the cheese is melted through. Add the shredded pork mixture to the cheese mixture and mix thoroughly. Pour mixture into the large pot onto the noodles and mix together.