"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Tex-Mex Pulled Pork Recipe

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This recipe for Tex-Mex Pulled Pork, by , is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Olivier Thurman
Added: Monday, January 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup Kraft mesquite smoke barbecue sauce
8-ounce can tomato sauce
1 thinly sliced medium onion
2 cans (4.5 ounces each) diced green chilis
1 Tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
2 1/2 to 3 pounds of thick boneless pork loin chops or a well-trimmed boneless pork loin roast
1/4 cup (or less) of chopped cilantro

Directions:
Directions:
Mix sauce ingredients in a 3-quart or larger crockpot. Add pork and spoon the sauce over it. Cook on low about 8 hours or until pork is fork tender. Remove pork to a cutting board and shred it with two forks. Pour sauce into serving bowl; stir in cilantro and pork. This is good on buns or rolled up in a flour tortilla with diced red onion and sour cream.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Not long: Ten minutes, maybe
Personal Notes:
Personal Notes:
This is not spicy-hot. If you have to have spicy-hot, add more chili powder. Original recipe called for 4 tablespoons of chili powder, but that's all we could taste.

 

 

 

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