Tex-Mex Pulled Pork
Pork roast simmers in a slow-cooker with favorite Southwestern flavors. Shred the pork and serve the sauce with warm flour tortillas. This shredded pork and sauce is also perfect to stuff tacos, burritos, enchiladas or chiles relleños.
1 (2 1/2 to 3-pound) 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.
Makes 6 to 8 servings.
Recipe provided courtesy of National Pork Board.