Add Pork roast and garlic jelly to slow cooker and secure lid. Cook on high for 4 hours (or low for 6 hours).
Prepare all of the ingredients. Start water boiling for pasta.
Remove pork from slow cooker and shred with two forks.
In a frying pan over medium-high heat, add bacon. Cook until crispy and remove to paper towel covered plate. Leave grease in pan and reduce heat to medium-low.
Add pasta to boiling water and cook as directed on package. Drain in colander and rinse with cool water. Return to pan (away from heat).
In a saucepan over medium heat, add butter. Once melted, whisk in flour. Cook for 2 minutes then whisk in chicken broth. Cook for 3 minutes then whisk in heavy cream. Cook for 2 minutes then whisk in cheese. Continue stirring occasionally until cheese melted. Once fully melted, pour sauce over cooked pasta and stir to combine.
Add pulled pork to bacon grease and toss to evenly coat. Let cook, stirring regularly, for 5 minutes.
Place portion of pasta in a shallow bowl. Top with portion of pulled pork and then sprinkle with bacon and dill.