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garlic mesquite seasoning pepper celery salt pork shoulder butt roast green pepper sweet red pepper onion beans barbecue sauce Cheddar cheese tortilla chips tomatoes
Viewed: 103 - Published at: 5 years agoIngredients
- 1 teaspoon garlic powder
- 1 teaspoon mesquite seasoning
- 1/4 teaspoon pepper
- 1/8 teaspoon celery salt
- 3 pounds boneless pork shoulder butt roast
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 1 medium onion, chopped
- 1 can (16 ounces) baked beans
- 1 cup barbecue sauce
- 1 cup shredded cheddar cheese
- Corn or tortilla chips
- Optional toppings: Chopped tomatoes, shredded lettuce and chopped green onions
Method
- In a small bowl, mix seasoning ingredients. Place roast in a 5- or 6-qt. slow cooker; rub with seasonings. Add peppers and onion. Cook, covered, on low 8-10 hours.
- Remove roast; cool slightly. Strain cooking juices, reserving vegetables and 1/2 cup juices; discard remaining juices. Skim fat from reserved juices. Shred pork with 2 forks.
- Return pork, reserved juices and vegetables to slow cooker. Stir in beans, barbecue sauce and cheese; heat through. Serve over chips with toppings as desired.
- Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
