Sauce
1 can (8 oz) tomato sauce
1/4 cup chili powder (no, that's not a typo)
1 cup bottled barbecue sauce
1 medium onion, thinly sliced
2 (4.5 oz) cans diced green chilies
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon cinnamon
2 1/2 pound well-trimmed boneless pork loin roast
1/2 cup chopped cilantro
Mix sauce ingredients in a 3-quart or larger slow cooker. Add pork and then spoon sauce over pork. Cover cooker and cook on high for 3 1/2 hours or low 8-10 hours until pork is fork-tender. Remove pork to a cutting board, and using two forks, pull the meat to shreds.
Pour sauce into serving bowl; stir in cilantro and shredded pork. Serve on flour tortillas or burger buns, with shredded lettuce, diced onion, and sour cream as toppings.
Martha
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