Ingredients
1 teaspoon garlic powder1 teaspoon mesquite seasoning1/4 teaspoon pepper1/8 teaspoon celery salt3 pounds boneless pork shoulder butt roast 1 medium green pepper, chopped1 medium sweet red pepper, chopped1 medium onion, chopped1 can (16 ounces) baked beans1 cup barbecue sauce1 cup shredded cheddar cheeseCorn or tortilla chipsOptional toppings: Chopped tomatoes, shredded lettuce and chopped green onions
Preparation
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.
