Tex-Mex Pulled Pork*
Roll up in warmed burrito-size flour tortillas, or serve in taco shells or on burger buns.
SAUCE
1 can (8 oz) tomato sauce
1 cup bottled BBQ sauce
1 medium onion, thinly sliced
2 cans (4.5 oz each) diced green chilies
1/4 cup chili powder
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp ground cinnamon
One 2 1/2-lb well-trimmed boneless pork loin roast
1/2 cup chopped cilantro
Mix Sauce ingredients in a 3-qt or larger slow-cooker. Add pork, then spoon sauce over pork just to cover.
Cover cooker and cook on high 3 1/2 hours or on low 8-10 hours, until pork is fork-tender. Remove pork to a cutting board and, using 2 forks, pull meat into shreds.
Pour sauce into serving bowl; stir in the cilantro and shredded pork.
Prep Time: 3.5 hours on high, or 8-10 hours on low
Serves 6. Per serving: 265 calories, 32 g pro, 12 g carb, 2 g fiber, 9 g fat (3 g sat fat)