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TeX-MeX pulled pork


1 can (8oz.) tomato sauce (l C.)
1 C. bottled barbecue sauce
1 med. onion, thinly sliced
2 cans (4.5 oz. ea.) diced green chilies
1/4 C. chili powder
1 tsp ea. grnd. cumin & dried oregano
1/4 tsp. grnd. cinnamon

One 2.5 lb. well-trimmed bnls. pork loin roast
1/2 C. chopped cilantro


1. Mix sauce ingredients in a 3 qt. or larger slow-cooker. Add pork, then spoon sauce over pork just to cover.
2. Cover cooker & cook on high 3.5 hrs. or on low 8 - 10 hrs., til pork is fork-tender. Remove pork to a cutting board & , using 2 forks, pull meat into shreds.
3. Pour sauce into serving bowl; stir in the cilantro & shredded pork.

Roll meat in warmed burrito-size flour tortillas, or serve in taco shells or on burger buns. Shredded lettuce, diced red onion & sour cream are good toppings.



Nutritional Information Per Serving

no nutrition information available

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