Categories: Pork

Ingredients

• 1 tsp garlic powder
• 1 tsp mesquite seasoning
• 1/4 tsp pepper
• 1/8 tsp celery salt
• 3 lbs boneless pork shoulder butt roast
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1 medium onion, chopped
• 16 oz can baked beans
• 1 cup barbecue sauce
• 4 oz shredded Cheddar
• Corn or tortilla chips
• Optional toppings: tomatoes, lettuce and green onions

Directions

1. In a small bowl, mix seasoning ingredients. Place roast in a slow cooked; rub with seasoning. Add peppers and onion. Cook, covered, on LOW 8-10 hours.

2. Remove roast; cool slightly. Strain the cooking juices, reserving vegetables and 1/2 cup juices; discard remaining juices. Skim fat from reserved juices. Shred pork.

3. Return pork, reserved juices and vegetables to slow cooker. Stir in the beans, barbecue sauce and cheese; heat through. Serve over chips with toppings as desired.

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