Shelly's Recipe

SOUTHWEST PULLED PORK - Crock Pot

Category: Sandwiches

2 tbsp vegetable oil
2 1/2 lb. boneless pork shoulder roast (also known as Boston butt roast)
1/2 tsp salt
1 medium onion, chopped
1 large green bell pepper, chopped
3/4 cup chili sauce
1/2 cup purchased mole sauce*
1 tsp ground cumin
1 tsp chili powder

Heat oil in large skillet over medium-high heat until hot. Add pork; sprinkle with salt. Cook 4 to 6 minutes or until browned on all sides. Place pork, onion and bell pepper in 4- to 5-quart crock pot. Cover and cook on low 7 to 9 hours or until pork is tender.

Remove pork and vegetables with slotted spoon; place on plate. Reserve 3/4 cup of the liquid; discard remaining liquid. Return liquid to slow cooker; stir in chili sauce, mole sauce, cumin and chili powder. Shred pork; stir into sauce in crock pot, along with vegetables. Cover and cook on low 15 to 20 minutes or until heated through.