Southwestern Pulled Pork
The best way to describe this tender pork recipe is "yummy!" Bottled barbecue sauce, canned green chiles and a few other kitchen staples make preparation fast and easy. We like to wrap the seasoned pork in flour tortillas. —Jill Hartung, Colorado Springs, Colorado
Ingredients
- 2 cans (4 ounces each) chopped green chiles
- 1 can (8 ounces) tomato sauce
- 1 cup barbecue sauce
- 1 large sweet onion, thinly sliced
- 1/4 cup chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 boneless pork loin roast (2 to 2-1/2 pounds)
- Flour tortillas
- Optional toppings: Sour cream, shredded lettuce and chopped tomatoes
Directions
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1In a 3-qt. slow cooker, combine the chiles, tomato sauce, barbecue sauce, onion, chili powder, cumin and oregano. Cut pork in half; place on top of tomato sauce mixture. Cover and cook on low for 8-9 hours or until meat is tender.
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2Remove pork. When cool enough to handle, shred meat using 2 forks. Return to slow cooker and heat through. Spread on tortillas; top with sour cream, lettuce and tomatoes if desired; roll up.
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