Southwestern Pulled Pork
2 (4-ounce) cans chopped green chilies
1 (8-ounce) can 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 (2- to 2-1/2-pound) boneless pork loin roast
Flour tortillas
Toppings: sour cream, shredded lettuce and chopped tomatoes – optional
In a 3-qt. slow cooker, combine the chilies, tomato sauce, barbecue
sauce, onion, chili powder, cumin and oregano. Add pork. Cover and cook
on low for 8-9 hours or until meat is tender. Remove pork. When cool
enough to handle, shred meat using two forks. Return to slow cooker and
heat through. Serve on tortillas; top with sour cream, lettuce and
tomatoes if desired.