Southwest Pulled Pork

• 1 boneless pork shoulder butt roast (4 pounds)
• 2 tablespoons chili powder
• 1 tablespoon brown sugar
• 1-1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 1 large sweet onion, coarsely chopped
• 2 cans (4 ounces each) chopped green chilies
• 1 cup chicken broth
• 14 kaiser rolls, split

1. Cut roast in half. In a small bowl, combine the chili powder, brown sugar, cumin, salt, pepper and cayenne; rub over meat. Transfer to a 5-qt. slow cooker. Top with onion and chilies. Pour broth around meat.
2. Cover and cook on low for 8-10 hours or until tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. Serve on rolls, 1/2 cup on each.

pork shoulder butt roast, chili powder, brown sugar, ground cumin, salt, pepper, cayenne pepper, sweet onion, green chilies, chicken broth, kaiser rolls

Taken from www.tasteofhome.com/recipes/southwest-pulled-pork/ (may not work)