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Thursday, March 11, 2010

Tex-Mex Pulled Pork

Karalee loved this as much as we did. Pretty lean too, if you make sure to use a trimmed roast.

1 can (8 oz) tomato sauce
1 cup bottled barbecue sauce
1 medium onion, thinly sliced
2 cans (4.5 oz each) diced green chilies
1/4 cup chili powder
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp ground cinnamon

One 2 1/2 lb well-trimmed boneless pork loin roast
1/2 cup chopped cilantro

Mix the sauce ingredients in a crock pot.
Add pork and cover with sauce.
Cook on low for 8-10 hours. (You can do high for 3 1/2 if you are in a hurry)

Shred pork using two forks to pull it apart.
Add cilantro and mix.
Roll into warmed burrito-sized flour tortillas.

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