Ingredients:
- Sauce:
- 1 cup thick barbecue sauce
- 1 medium onion, thinly sliced
- 2 cans (4.5 oz each) diced green chilies
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1 boneless pork shoulder roast, 2 1/2 to 3 pounds, trimmed
- 1/2 cup chopped cilantro
Preparation:
Combine sauce ingredients in a bowl. Place pork in crockpot; pour sauce mixture over the pork, lifting pork slightly so sauce will flow under the roast. Cover and cook on LOW for 8 to 10 hours, or until pork is very tender. Remove pork to a cutting board and chop or shred with forks. If sauce is very liquid, cook down on the stovetop until desired thickness and flavor is reached. Pour sauce into a serving bowl or leave in slow cooker; stir in the cilantro and the shredded pork. Serve with flour tortillas or split sandwich buns.Serves 8.
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Crockpot Pork Roasts
Pork Recipes Index
Pork Chop Index
Crockpot Pork Chops
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