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
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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.
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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.
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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.