Tex-Mex crock pot pork
Grocery List:
1 can (8 oz) tomato sauce (1 cup)
1 cup bottled barbecue sauce
1 medium onion, thinly sliced
2 cans (4.5 oz each) diced green chilies (1 if you want it more mild)
1/4 cup chili powder
1 tsp each ground cumin and dried oregano (you can also use Italian seasoning if that's what you have on hand)
1/4 tsp ground cinnamon
One 2 1/2-lb well-trimmed boneless pork loin roast
1/2 cup chopped cilantro
How to make it:
2. Cover cooker and cook on high 31/2 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.
3. Pour sauce into serving bowl; stir in the cilantro and shredded pork.
Roll up in warmed burrito-size flour tortillas, or serve in taco shells or on burger buns. Shredded lettuce, diced red onion and sour cream are all great toppings!
Nutritional Information:
makes 6 servings
265cal
9g fat
2g fiber
6 WW points
2 comments:
We loved this meal!! I forwarded it on to my friends/family. The type of tortilla makes a difference...my mom tried in a different brand (which I later tasted) and it tasted off. Wish I knew the brand, sorry...but it was a puffed type tortilla. We used it with plain Mission tortillas and it was great
Oh! I am so glad!!
It's one of my favorite meals as well!!
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