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Favorite southwestern flavors simmer with
a pork roast in the slow cooker. Shred the slow-cooked pork and
serve in its sauce alongside corn muffins or warm flour tortillas.
This shredded pork and sauce is also perfect to stuff tacos,
burritos, enchiladas or chiles rellenos. Toss a fruit salad to
accompany
Tex-Mex Pulled Pork
- 2 1/2 to 3-pounds boneless pork loin or
sirloin roast
1 (8-ounce) can tomato sauce
1 cup barbecue sauce
1 onion, sliced
2 (4 1/2-ounce) cans diced green chiles
4 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/2 cup chopped cilantro
- In 4-quart slow cooker, stir together
tomato sauce, barbecue sauce, onion, chiles, chili powder, cumin,
oregano and cinnamon; add pork roast and spoon sauce over pork.
Cover and cook on low heat setting 8 to 10 hours, until pork
is tender.
- Remove pork to a cutting board and pull
into shreds.
- Serve with sauce on side. Garnish with
fresh cilantro.
Serves 6 to 8.
Recipe provided courtesy of Pork, Be Inspired®.
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