Preheat oven to 350 degrees. In a large pot of well-salted water, cook pasta according to package instructions. Drain and set aside. In a large saucepan, melt butter over medium heat. Add onion, reduce heat to low, and cook, stirring frequently until translucent. Whisk in flour and cook for 30 seconds, then slowly whisk in milk. Raise heat to medium-high and whisk constantly until the mixture begins to thicken and bubble. Whisk in Great Lakes Edmund Fitzgerald Porter BBQ Sauce, then add salt and pepper. Bring mixture to a low simmer, whisking constantly. Reduce heat to low and use a wooden spoon to stir in cheddar and Monterey Jack until melted. Stir in pork and pasta until well-coated. Pour the mixture into a 12” cast iron skillet. In a bowl, mix the panko, pepper jack, and olive oil. Sprinkle evenly over the mixture in the skillet. Bake until the topping is browned, around 40-45 minutes. Let the dish rest for at least 15 minutes before serving.