TEX-MEX PULLED PORK
Serves 6-8
2 1/2-3 lb. boneless pork loin or sirloin roast
1 8-oz. can tomato sauce
1 cup barbecue sauce
1 onion, sliced
2 4 1/2-oz. 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
Cooking Directions
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 8-10 hours, until pork is tender.
Remove pork to a cutting board and pull into shreds.
Serve with sauce on side.
Garnish with fresh cilantro.
Serving Suggestions
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
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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