Tex-Mex Pulled Pork
Ingredients
- 8 oz. Tomato Sauce
- 1 cup BBQ Sauce
- 1 medium Onion, sliced thinly
- 2 cans Diced Green Chilies, 4.5oz cans
- ¼ cup Chili Powder
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano
- ¼ tsp Ground Cinnamon
- 2½ lb. Pork Loin, boneless
- ½ cup Cilantro, chopped (fresh is preferred but dried can be used)
Instructions
- In the bottom of your slow cooker, combine the tomato sauce, BBQ sauce, sliced onion, diced green chilies, chili powder, cumin, oregano, and cinnamon. Stir together until everything is well mixed into a cohesive sauce.
- Lay the boneless pork loin on top of the sauce. Spoon the sauce up and over the to pof the pork to coat it.
- Cook on high for 3½ hours or low for 8 hours. The low-and-slow method gives you slightly more tender, pull-apart results — if your schedule allows, go low.
- Remove the pork loin and shred with two forks. It should pull apart very easily by the time it is done.
- Stir the chopped cilantro into the sauce left in the slow cooker. Return the shredded pork to the pot and mix until fully coated in the sauce.
- Serve over toasted buns, alongside your chosen sides, and top with a generous spoonful of Homemade Coleslaw. That coleslaw on top is not optional — the creamy, cool crunch against the saucy, spiced pork is the combination that makes this sandwich.