Tex-mex Pulled Pork

2 1/2 pounds well-trimmed boneless pork loin roast
1/2 cup chopped cilantro

Sauce:
1 can tomato sauce - (8 oz)
1 cup bottled barbecue sauce
1 medium onion -- thinly sliced
2 cans diced green chilies - (4 1/2 oz ea)
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1/4 tablespoon ground cinnamon

Mix sauce ingredients in a 3-quart or larger slow-cooker. Add pork, then spoon sauce over pork just to cover. Cover cooker and cook on HIGH 3 1/2 hours or on LOW 8 to 10 hours until pork is fork-tender.

Remove pork to a cutting board and, using 2 forks, pull meat into shreds. Pour sauce into serving bowl; stir in cilantro and shredded pork.

Serve on flour tortillas or on burger buns. Shredded lettuce, diced red onion and sour cream are all great toppings.

Tex-mex Pulled Pork printer friendly version located here. (Just the recipe. Nothing else.)
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