Slow Cooker Pulled Pork

From Martha Stewart’s website.

My friend Paula and I teamed up this year and made Emeril Lagasse’s Crazy Nachos for our Home Group Super Bowl party. I made the slow cooker pulled pork and she did all the rest. It was a big hit! Seriously the best nachos I’ve had in my life. Since then I have made the pulled pork a few other times. It’s perfect for a meal that’s ready when you get home from work and the leftovers are great with eggs in the morning. Here’s how we do it:

Boston butt pork roast (bone in) 4-6 lbs

3 Tbsp Central Market Southern BBQ Rub (local HEB- on a rack at the bottom next to the onions in the fruit/veggie section)

1 1/2 Tbsp Brown sugar

1 Tsp Salt

1 Tsp Chipotle Chili Powder

1 Tsp Oregano

Place pork roast in a large, shallow baking dish. In a small bowl, mix together BBQ rub, brown sugar, salt, chipotle pepper, and oregano. Using your hands, rub spice blend evenly over pork. Loosely cover and refrigerate at least 4 hours and up to overnight.

Transfer pork to a slow cooker. Cover and cook on high until tender and falling apart, about 8-10 hours, breaking into smaller pieces as it becomes more tender.

Remove meat from crock pot and transfer to a large heatproof bowl, reserving juices in crock pot; remove excess fat and bones. Using 2 forks, shred meat. Add enough reserved cooking juices to keep meat moist; season with salt. Serve meat on nachos or on a toasted bun with your favorite barbecue sauce.

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