TEX-MEX PULLED PORK

Favorite southwestern flavors simmer with a pork roast in the slow cooker. Shred the slow-cooked pork and serve in its sauce alongside corn muffins or warm flour tortillas. This shredded pork and sauce is also perfect to stuff tacos, burritos, enchiladas or chiles rellenos. Toss a fruit salad to accompany

1 (8 oz.) can tomato sauce
1 cup barbecue sauce
1 onion, sliced
2 cans (4 1/2 oz. each) diced green chiles
4 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
2 1/2 to 3 lb. boneless pork loin or sirloin roast
1/2 cup chopped cilantro (for garnish)

In 4-quart slow cooker, stir together tomato sauce, barbecue sauce, onion, chiles, chili powder, cumin, oregano and cinnamon. Add pork roast and spoon sauce over pork.

Cover and cook on low heat setting 8-10 hours, until pork is tender.

Remove pork to a cutting board and pull into shreds.

Serve with sauce on side. Garnish with fresh cilantro.

Servings: 6-8
Source: National Pork Board