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Crock pot
Pulled pork

Ingredients

3 lbs pork shoulder 1 tbsp salt
3 tbsp black pepper 2 tsp paprika
1 tsp cayenne pepper 1 tsp garlic powder
1 tsp onion powder 1 tsp dried thyme
½ tsp celery seed ¼ cup chicken stock or apple juice
Extra sharp cheddar cheese slices ½ cup Greek yogurt
1 tbsp Sriracha 2 lbs Yukon gold potatoes
Olive oil 2 small scallions sliced
8 thick cut bacon 2 tbsp pure maple syrup

Lagniappe

Mix all the spices together and rub the meat well pressing it into the meat till
it sticks.

Transfer the meat to a slow cooker and add any of the rub that did not adhere.
Add the broth and cook the pork till it is fork tender (6-8 hours)

Meanwhile place the chopped potatoes in a large pot of cold well salted
water and bring to a boil, reduce to a simmer and cook till tender 15-18
minutes. Drain the potatoes and set aside.

Place the bacon in the oven and bake till it is beginning to brown (15-18
minutes) remove from the oven and brush with the maple syrup, place back
in the oven for another 5 minutes. Remove from the oven and set aside. Pour
off the bacon fat in a measuring cup of the grease

Increase the oven to 500, and arrange the potatoes in about 4 tbsp of the
reserve bacon fat and use a spatula to smash the potatoes about ½ inches
thick into the hot grease.

Add enough olive oil to the reserve fat to make about 1/3 cup, drizzle the
mixture over the smashed potatoes, sprinkle generously with salt and pepper
and bake till well browned.

While the potatoes are baking, transfer the cooked pork to a cutting board
and shred with a large fork. Place the bacon pieces on the bottom of a large
roll and top with the pork, cheese, pickles and Sriracha yogurt ( ½ cup Greek
yogurt, 1tbsp Sriracha), Serve with the potatoes and Sriracha.

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