Shelly's Recipe

TEX-MEX PORK - Crockpot

Category: Pork

1 (8 oz) can tomato sauce
1 cup barbeque sauce
1 onion, chopped
2 (4 oz) cans diced green chili peppers
1/4 cup chili powder
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp ground cinnamon
2 1/2 pounds boneless pork loin roast, trimmed
1/2 cup chopped fresh cilantro

In a 3 quart or larger crock pot, mix tomato sauce, barbeque sauce, onion, green chile peppers, chili powder, cumin, oregano, and cinnamon. Place pork in crock pot, and spoon sauce over to coat. the meat. Cover, and cook on Low 8 to 10 hours, or until pork is tender. Remove pork to a cutting board. Using 2 forks, pull meat into shreds. Pour sauce into a serving dish, stir in cilantro and shredded pork.

Note: Mexican style shredded pork. Serve rolled up in tortillas, taco shells or on burger buns with shredded lettuce, diced red onion and sour cream. Serves 8