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Wednesday, May 27, 2009

Nikki's Southwestern Pulled Pork Tacos

1 boneless pork loin roast (2 to 2-1/2 pounds)
2 cans (4 oz. each) chopped green chilies
1 can (8 oz.) tomato sauce
1 cup bbq sauce
1 large onion, thinly sliced
1/4 cup chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
flour tortillas
Toppings: Sour cream, shredded lettuce and chopped tomatoes, optional

Place pork loin roast in a 3-qt. slow cooker. Combine chilies, tomato sauce, bbq sauce, onion, chili powder, cumin and oregano. Pour over pork. Cover and cook on low for 8-9 hours or until meat is tender. Shred meat with two forks. Serve on tortillas; top with sour cream, lettuce and tomatoes, if desired. 6-8 servings

Serve it with: Spanish Rice

Shared with me by: Nikki- a Kindred Heart