Shelly's Recipe

SPICY CREOLE PORK ROAST (Crock pot)

Category: Roasts/Tenderloins - Pork

1 Boston butt pork roast, bone-in
Granulated garlic, salt and black pepper to taste
1/2 cup vegetable oil
1/2 cup diced onions
1/4 cup diced celery
1/4 cup diced bell pepper
2 tbsp minced garlic
1 (16 oz) pkg baby carrots
6 small red potatoes, quartered
12 pearl onions, peeled
1 (8 oz) can tomato sauce
1 (10 oz) can Rotel tomatoes
Louisiana hot sauce to taste
1 tbsp Worcestershire sauce
1/2 cup sliced green onions
8 hamburger buns, toasted

In a large Dutch oven or heavy-bottomed skillet, heat vegetable oil over medium-high heat. Season roast with salt, pepper and garlic then brown well on all sides. Remove from heat and set aside. Place vegetables in a 5-quart Crock Pot. Place roast on top of vegetables and top with next 5 ingredients. Cover and cook on low heat for 4 hours then increase heat to high and continue to cook an additional 3 hours or until fork tender.

Remove roast from cooking liquid and let cool slightly. Shred pork with a meat fork and chop into bite-sized pieces. Return meat to Crock Pot, adjust seasonings to taste using salt, pepper and garlic and heat through. Serve hot over steamed white rice or on toasted hamburger buns with your favorite condiments.