Whenever I'm trapped inside by the rain I get it in my head to make something that I've never made before. Though a crock pot would have made it easier, I decided to make two styles of pulled pork, both diverging from the popular BBQ style, in my oven. Of course, either of these recipes can be created in a crock pot, and you won't have to check on the roast every hour or so, but if you happen to have the time, it's worth watching the clock for.

Pulled Berkshire Pork

• 1 1/2 lbs. pork roast
• 1 tsp. salt
• 3 tsp. paprika
• 1 tsp. pepper
• 1 tsp. cumin
• 1 cup water
• 1/2 cup bourbon
• 1/2 Cup Dijon Mustard
• 2 tbsp. teriyaki sauce
• 2 tbsp. maple syrup
• 2 tbsp. brown sugar
• 2 tbsp. garlic, minced
• 5-6 bacon strips, cooked and crumbled

Italian Pulled Pork

• 1 1/2 lbs. pork roast
• 3 tbsp. Italian seasoning
• 1 tsp. pepper
• 1 tsp. salt
• 1 1/2 tsp. garlic powder
• 1 cup water
• 24 oz. pureed tomatoes
• 1/2 cup onion, diced
• 1/2 cup mushrooms, diced

Mix the spices together in a small bowl and season the pork roast all over. With a heated skillet, sear the roast on all sides and place in a baking dish with a lid. Pour the water into the still hot skillet to remove any flavor and pour into the baking pan. Cover and bake at 350 for 3 1/2 hours.

While the roast cooks, mix together the rest of the ingredients. After 2 1\2 hours, the roast will start to fall apart, so using a potato masher, separate as much of the roast as you can.  Pour the combined ingredients into the pan and thoroughly stir. Cover and allow to cook for another hour, stirring every 20 minutes. Serve by itself for 410 calories, on lettuce with cheese for 500 or on a roll for about 550.