Tex-Mex Pulled Pork (Crock Pot)

By Barb Gertz on October 21, 2004

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Ingredients

    1. 1 (8 ounce) cans tomato sauce
    2. 1 cup bottled barbecue sauce
    3. 1 medium onion, thinly sliced
    4. 2 (4 1/2 ounce) cans diced green chilies
    5. 1/4 cup chili powder
    6. 1 teaspoon cumin
    7. 1 teaspoon dried oregano
    8. 1/4 teaspoon ground cinnamon
    9. 1 (2 1/2 lb) well-trimmed boneless pork loin roast
    10. 1/2 cup chopped cilantro

Directions

  1. Mix sauce ingredients in a 3-quart or larger crock pot; add pork, then spoon sauce over pork to cover.
  2. Cover cooker and cook on high 3 1/2 hours or on low 8 to 10 hours, until pork is tender; Remove pork to a cutting board and, using 2 forks, pull meat into shreds.
  3. Pour sauce into serving bowl; stir in cilantro and shredded pork and serve.