Recipe of the Week: Saucy Chipotle Barbecue

We had a DELICIOUS meal last night. I can't toot my own horn on this one because it was totally the crockpot working its magic, but it was SO good.

Ingredients:

2 tsp dry mustard

1 tsp salt

1/2 tsp ground red pepper

1 (4- to 5-pound) boneless pork butt roast, cut in half (I used one that was just under 2 pounds)

2 tbsp butter

1 large onion, chopped

1 (18-oz) bottle spicy original bbq sauce

1 (12-oz) bottle Baja Chipotle marinade (Lawry's)

1. Rub first three ingredients evenly over pork. Melt butter in large nonstick skillet over medium-high heat. Add pork; cook 10 minutes or until browned on all sides.

2. Place pork and onion in a 5-quart slow cooker. Add bbq sauce and marinade. (Note: because I used a smaller butt, I did NOT use the entire bottle of either sauce.)

3. Cover and cook on HIGH 7 hours or until pork is tender and shreds easily.

4. Remove pork to a large bowl, reserving sauce; shred pork. Stir shredded pork into sauce. Serve as is, over a cheese-topped baked potato, in a sandwich, or over a salad.

This was DELICIOUS. Eddie asked me to be sure to hold onto this recipe! Ha!

I got the recipe out of Southern Living's Slow-Cooker Cookbook.