TEXICAN PULLED PORK BARBECUE
By sarey
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Ingredients
- 2 CANS (8 OZ TOTAL), CHOPPED GREEN CHILIES
- 1 CAN (8 OZ) TOMATO SAUCE
- 1 C BBQ SAUCE
- 1 LARGE SWEET ONION, THINLY SLICED
- 1/4 C CHILI POWDER
- 1 t GROUND CUMIN
- 1 t DRIED OREGANO
- 1 BONELESS PORK LOIN ROAST (APPROX 3#)
- 1 CAN (15 OZ) BLACK BEANS, RINSED AND DRAINED
- FLOUR TORTILLAS
- TOPPINGS: SOUR CREAM, SHREDDED LETTUCE AND CHOPPED TOMATOES
Details
Preparation
Step 1
IN A 3 QT SLOW COOKER, COMBINE THE CHILIES, TOMATO SAUCE, BBQ SAUCE, ONION, CHILI POWDER, CUMIN AND OREGANO. ADD PORK. COVER AND COOK ON LOW FOR 8-9 HOURS OR UNTIL MEAT IS TENDER
REMOVE PORK. WHEN COOL ENOUGH TO HANDLE, SHRED MEAT USING 2 FORKS. RETURN TO SLOW COOKER. STIR IN BLACK BEANS; HEAT THROUGH. SERVE ON TORTILLAS; TOP WITH SOUR CREAM, LETTUCE AND TOMATOES.
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