Tex-Mex Pulled Pork

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Well-trimmed boneless pork loin roast
1/2 cup	8g / 0.3oz	Chopped cilantro
		Sauce
1		Tomato sauce - (8 oz)
1 cup	237ml	Bottled barbecue sauce
1 cup	62g / 2.2oz	Onion - thinly sliced (medium)
2		Diced green chilies - (4 1/2 oz ea)
1/4 cup	59ml	Chili powder
1 tablespoon	15ml	Ground cumin
1 tablespoon	15ml	Dried oregano
1/4 tablespoon	3.8ml	Ground cinnamon

Recipe Instructions

Mix sauce ingredients in a 3-quart or larger slow-cooker. Add pork, then spoon sauce over pork just to cover. 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. Pour sauce into serving bowl; stir in cilantro and shredded pork.

Serve on flour tortillas or on burger buns. Shredded lettuce, diced red onion and sour cream are all great toppings.

This recipe yields ?? servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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