Recipes Ingredients Meat & Poultry Pork Recipes Slow-Cooker Pulled Pork 3.3 (100) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 14 This recipe for pulled pork is courtesy of Emeril Lagasse and is used to make his Crazy Nachos. Ingredients 1 Boston butt pork roast (6 to 7 pounds), bone-in or boneless 3 tablespoons Emeril's Southwest Essence 1 ½ tablespoons light-brown sugar Coarse salt 1 teaspoon crushed red pepper flakes 1 teaspoon chipotle chili pepper 1 teaspoon Mexican oregano, crumbled Directions 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. Print