Recipes Ingredients Meat & Poultry Pork Recipes Slow-Cooker Pulled Pork 3.3 (100) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It 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. Rate it Print