This is a really easy recipe to pull together and it’s a great dish because it’s ready as soon as you come home from work. I am always looking for crock-pot recipes, but many of them require cooking for only 3-4 hours (which isn’t a possibility when you are working 8-9 hours at the office, plus commuting). This recipe cooks for 10 hours. I usually throw the ingredients together in the crock-pot the night before and then put it in the fridge overnight. In the morning before I head out for work, I take it out of the fridge and set the crock-pot to low for 10 hours.

Ingredients:
3-4 lb boneless pork roast or pork shoulder
1 tsp pepper
1 tsp kosher salt
1 tsp cumin
1 tsp paprika
1/2 tsp cayenne pepper (add more or less depending on how spicy you want it)
-sliced green pepper
-sliced onion
-1/2 cup brown sugar
-jar of barbecue sauce
-bulkie rolls

Directions:
Trim off any large pieces of fat off pork roast. I sometimes buy bone-in and you can leave this on (just pull it out before serving). Combine pepper, salt, cumin, paprika, and cayenne pepper in small bowl. Rub the spice mix over the pork roast.

Put the sliced green peppers, onions, and brown sugar in the the crock-pot. Place the seasoned meat into the crock-pot next. Add 3/4 of the jar of barbecue sauce (add more or less depending on how saucy you want your pulled pork to be…my husband likes less so I usually only add about 1/2 a bottle).

Cook 10 hours on low or until finished. Using a fork, pull meat apart and shred. Use a large spoon to mix all the ingredients together. You can add more barbecue sauce before serving if it looks a bit dry and also can serve a little sauce on the side. I usually serve this on a bulkie roll with either coleslaw, corn bread, or pasta salad as side dishes. You can also serve the pork without rolls.

My preferred barbecue sauce is Dinosaur Bar-B-Que Sensuous Slathering Sauce (http://www.dinosaurbarbque.com). I’ve also tried it with Dinosaur Creole Honey Mustard barbecue sauce, which was also quite good.

-M