Rate this recipe
0/5
(0 Votes)
Ingredients
- TOPPINGS:
- 2 cans (4 ounces each) chopped green chilies
- 1 can (8 ounces) tomato sauce
- 1 cup barbecue sauce
- 1 large sweet onion, thinly sliced
- 1/4 cup chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 boneless pork loin roast (2 to 2-1/2 pounds)
- Flour tortillas
- Sour cream, shredded lettuce and chopped tomatoes, optional
Details
Servings 6
Adapted from tasteofhome.com
Preparation
Step 1
n a 3-qt. slow cooker, combine the chilies, tomato sauce, barbecue sauce, onion, chili powder, cumin and oregano. Cut pork in half; place on top of tomato sauce mixture. Cover and cook on low for 8-9 hours or until meat is tender.
Remove pork. When cool enough to handle, shred meat using two forks. Return to slow cooker and heat through. Spread on tortillas; top with sour cream, lettuce and tomatoes if desired; roll up. Yield: 6-8 servings.
You'll also love
- Corn, Spinach and Cheddar Cheese... 0/5 (0 Votes)
- VODKA ORANGE JUICE CAKE 0/5 (0 Votes)
- Alton Brown Duck 0/5 (0 Votes)
- Sausage, Chestnut, & Mushroom... 0/5 (0 Votes)
- Bacon Salisbury Steak 0/5 (0 Votes)
Review this recipe