Tex-Mex Pulled Pork

From Woman's Day | October 5, 2004

• Active Time: 5 minutes
• Total Time: 10 hours

Recipe Ingredients

• SAUCE
• 1 can (8 oz) tomato sauce (1 cup)
• 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 each ground cumin and dried oregano
• 1/4 tsp ground cinnamon
• One 2 1/2-lb well-trimmed boneless pork loin roast
• 1/2 cup chopped cilantro
• Nutrition Facts
• Yield 6 servings
• Servings 6
• Amount Per Serving
• Calories 265
• Total Fat 9g
• Saturated Fat 3g
• Cholesterol 84mg
• Sodium 734mg
• Total Carbohydrates 12g
• Dietary Fiber 2g
• Protein 32g

Recipe Preparation

1. Mix Sauce ingredients in a 3-qt or larger slow-cooker. Add pork, then spoon sauce over pork just to cover.

2. Cover cooker and cook on high 3 1/2 hours or on low 8 to 10 hours, until pork is fork-tender. Remove pork to a cutting board and, using 2 forks, pull meat into shreds.

3. Pour sauce into serving bowl; stir in the cilantro and shredded pork.Roll up in warmed burrito-size flour tortillas, or serve in taco shells or on burger buns. Shredded lettuce, diced red onion and sour cream are all great toppings.