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TEXICAN PULLED PORK BARBECUE

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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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