2 (3 lb. ea.) pork roasts
2 cups water
1 env. onion soup mix (Lipton)
1 bay leaf
2 poblano peppers, seeded and sliced
40 oz. bottle (approx.) BBQ sauce (I use Sweet Baby Ray's)
barbecue rub seasoning (I use Schwan's)
cayenne pepper, to taste
chipotle pepper, to taste

Place pork roasts in Crock-Pot. Add water. Cover with soup mix. Top with a generous portion of barbecue rub, bay leaf and poblano slices. Cook on low for 10 to 12 hours.

Drain liquid, remove bay leaf. Pull apart roasts with a large fork (thin pieces, 2 or 3-inches long). CAUTION: Roasts will be HOT. Try to remove fatty bits as you're doing this. Return pork to Crock-Pot. Add BBQ sauce to meat and toss, using at least enough sauce to coat the pieces (more is fine). Season with a goodly portion of cayenne and chipotle pepper. Return to low heat for 2 hours.

Stir. Serve on hamburger buns. Offer pepper rings and sliced Vidalia onions for topping.

Yield: 16-20 sandwiches (which is great for a party of 40+ if you're also offering burgers, etc.)

Submitted by: Frankenkitty