Tex Mex Roast (Crockpot)

Tex Mex Roast (Crockpot)
Tex Mex Roast (Crockpot)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (8 ounce) can tomato sauce

  • 1

    cup barbeque sauce

  • 1

    onion, chopped

  • 2

    (4 ounce) cans diced green chili peppers

  • 1/4

    cup chili powder

  • 1

    teaspoon ground cumin

  • 1

    teaspoon oregano

  • 1/4

    teaspoon ground cinnamon

  • 2 1/2

    pounds boneless pork loin roast, trimmed

  • 1/2

    cup chopped fresh cilantro

Directions

In a 3 quart or larger slow cooker, mix tomato sauce, barbeque sauce, onion, green chilies, chili powder, cumin, oregano and cinnamon. Add pork and spoon sauce over to cover. Cover and cook on low 8 to 10 hours or until pork is tender. Remove pork to a cutting board. Using 2 forks, pull meat into shreds. Pour sauce into a serving dish, stir in cilantro and shredded pork. Note: Serve rolled up in tortillas, taco shells or on burger buns with shredded lettuce, diced red onion and sour cream.

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