This recipe for pulled pork is courtesy of Emeril Lagasse and is used to make his Crazy Nachos.

The Martha Stewart Show, January Winter 2009, The Martha Stewart Show, Episode 1084


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (2)

100 Ratings
  • 5 star values: 22
  • 4 star values: 18
  • 3 star values: 32
  • 2 star values: 22
  • 1 star values: 6
Rating: Unrated
I made this recipe. It was very good, but not very spicy. We topped it with coleslaw.
Rating: Unrated
I made this yesterday. I didn't serve it with nachos we had it on bakery sandwich buns. This is delicious! I sliced some avocado, tomato, and put out pepper picles and everyone raved. I highly recommend this recipe.