Tex-Mex Pulled Pork

By sheppell

Humble pork loin roast is transformed into a sweet and spicy masterpiece thanks to 10 hours of slow cooking in a mix of tomato and barbecue sauces, chili powder, cinnamon and diced green chiles.

Rolled 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 great toppings.

Ingredients

• 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

Preparation

Step 1

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.