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, The Other White
Meat.