Step 1: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
Step 2: Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
Step 3: Stir in the pre-cooked pulled pork, breaking up any large clumps with a spoon. Cook for 2-3 minutes to heat through.
Step 4: Pour in the chicken broth, milk, and BBQ sauce. Stir well to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
Step 5: Add the uncooked penne pasta to the skillet, ensuring it’s mostly submerged in the liquid. Season with salt, black pepper, and paprika.
Step 6: Reduce the heat to medium-low, cover the skillet, and simmer for 15-20 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking and ensure even cooking. The liquid should be mostly absorbed.
Step 7: Remove the skillet from the heat. Stir in the shredded cheddar and Monterey Jack cheeses until melted and creamy.
Step 8: Taste and adjust seasonings as needed. Serve immediately, garnished with fresh cilantro or green onions if desired.