Lunch: Southwestern Pulled Pork Recipe

Ingredients

2 cans (4 ounces each) chopped green chilies
1 can (8 ounces) tomato sauce
1 cup barbecue sauce
1 large sweet onion, thinly sliced
1/4 cup chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 boneless pork loin roast (2 to 2-1/2 pounds)
Flour tortillas

Instructions

In a 3-qt. slow cooker, combine the chilies, tomato sauce, barbecue sauce, onion, chili powder, cumin and oregano. Cut pork in half; place on top of tomato sauce mixture. Cover and cook on low for 8-9 hours or until meat is tender.
Remove pork. When cool enough to handle, shred meat using two forks. Return to slow cooker and heat through. Spread on tortillas; top with sour cream, lettuce and tomatoes if desired; roll up.

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