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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tex Mex Pulled Pork Recipe

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This recipe for Tex Mex Pulled Pork is from The Bunco Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (8-oz) tomato sauce,
1 cup barbecue sauce,
1/4 cup chili powder.
1 teaspoon ground cumin,
1 teaspoon dried oregano,
1/4 teaspoon ground cinnamon,
3 poundsboneless pork loin, trimmed,
1 medium onion, thinly sliced,
2 can(s) (4.5-oz each) diced green chilies,
1 cup(s) cilantro leaves, chopped,
12 small flour tortillas, warmed,
Shredded lettuce, diced red onion, sour cream, for serving


Read more: Tex-Mex Pulled Pork - Pork Recipes - Woman's Day
Directions:
Directions:
In a 5- to 6-qt or slow-cooker, whisk together the tomato sauce, barbecue sauce, chili powder, cumin, oregano and cinnamon. Add the pork, onion, chilies and mix to combine.
Cook, covered, until the pork shreds easily on low for 8 to 10 hours or on high 4 to 5 hours. Using two forks, shred the pork into large pieces and stir it back into the cooking liquid. Stir in the cilantro.
Serve the pork in the tortillas and top with shredded lettuce, diced red onion and sour cream, if desired.
Personal Notes:
Personal Notes:
Don't hate on the Crock Pot. This is pulled pork with attitude. I've made it for years at a friend's ski cabin . . .perfect for a crowd after a long, chilly day.

 

 

 

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