Crock pot smoked green chile pork

Ingredients

• 1 pork butt roast, about 4 pounds
• Emeril's Creole Seasoning
• 13 oz New Mexico roasted chopped green chile
• Wood chips
• Waxed paper
• 1/2 cup water

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Preparation

• The night before...
  Rub the pork roast with Creole Seasoning. Make sure you get all sides.
• Place pork in a large plastic bag (I had one of those turkey oven roasting bags left over for some point in the past) and add green chile. Turn the pork and make sure all sides get covered with green chile.
• Close and secure bag and put in the fridge to marinate overnight (I put my bag in a pan so that nothing would leak all over my fridge). In a perfect world, you'd probably rotate the bag and make sure all side get some good time with the green chile; in a realistic world, you never get there, and things still turn out great!
• In the morning...
  30 minutes before you want to start cooking, soak your woodchips.
• Come back, remove your chips from water, and place them on the wax paper. Make yourself a little pocket and put the pocket in the bottom of your crock pot.
• Dump 1/2 cup of water in the bottom of your pot.
  Place marinated pork on top.
• Cook on low for 8-10 hours.