Ingredients
1 Boston butt pork roast (6 to 7 pounds), bone-in or boneless
3 tablespoons Emeril’s Southwest Essence
1 1/2 tablespoons light-brown sugar
Coarse salt
1 teaspoon crushed red pepper flakes
1 teaspoon chipotle chili pepper
1 teaspoon Mexican oregano, crumbled
Preparation
Place pork roast in a large, shallow baking dish. In a small bowl, mix together Southwest Essence, brown sugar, 1 teaspoon salt, crushed red pepper, 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 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.
