(Adapted from Mike Dietz)

2-3 lb Pork Shoulder (w/netting)

3/4 large onion (Vidalia if store bought) (diced)

1 red bell pepper (diced)

1 medium and 1 small jalapeno pepper (diced)

2 Chipotle Chilies (rehydrated and halved)

1 large clove of garlic (diced)

1 bottle of Jack Daniels BBQ sauce

2 pounds (or 2 cans) of crushed tomatoes

1 small can tomato paste

1 can Red Kidney beans

1 can Black beans

4-5 dashes of Tabasco Chipotle sauce

McCormick's Pork rub

Start with the pork shoulder and rub each side down with McCormick's pork rub and place into a crock pot. Add 2 cups of water. Chop 1/2 of the onion, and disperse around the pork along with the 2 rehydrated and halved Chipotle peppers. Take a 1/2 cup of BBQ sauce and mix with 1/2 cup water, add to crock pot. Let it cook for 7-8 hours on low.

Once pork is done, remove netting and remove as much fat as possible. Pull the pork and set aside. Discard the water/BBQ drippings out of the crock pot. Put in pot tomatoes, red kidney beans, black beans, tomato paste. Dice and add 1/4 of the onion, 1 red bell pepper, jalapeno pepper, and the garlic. Add the rest of the BBQ sauce and the Tabasco Chipotle sauce. Top off with 1 1/2 cups of water. Add enough pulled pork to your satisfaction, then save the rest for BBQ pulled pork sandwiches.

Cook in crockpot on low for 3-5 hours. Serve right away if in a hurry, or wait until the flavors fully work together and reheat on low and serve the next day.