Tex Mex Pulled Pork and Sauce
  • 1 can (8 oz.) tomato sauce (1 cup)
  • 1 cup bottled barbecue sauce
  • 1 medium onion, thinly sliced
  • 2 cans (4.5 oz each) diced green chilies
  • 1/4 cup chili powder
  • 1 t. each ground cumin and dried oregano
  • 1/4 t. ground cinnamon
  • One 2 1/2 pound well-trimmed boneless pork loin roast
  • 1/2 cup chopped cilantro
  1. 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 8-10 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. Tip: Shredded lettuce, diced red onion and sour cream are all great toppings.
We love pulled pork with any type of sauce this one has a pleasant kick!