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Tex-Mex Pulled Pork recipe

Favorite southwestern flavors simmer witha pork roast in the slow cooker. Shred the slow-cooked pork andserve 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 toaccompany

Recipe: Tex-Mex Pulled Pork

2 1/2 to 3-pounds boneless pork loin orsirloin roast
1 (8-ounce) can tomato sauce
1 cup barbecue sauce
1 onion, sliced
2 (4 1/2-ounce) cans diced green chiles
4 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/2 cup chopped cilantro

  • In 4-quart slow cooker, stir togethertomato 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 to 10 hours, until porkis tender.
  • Remove pork to a cutting board and pullinto shreds.
  • Serve with sauce on side. Garnish withfresh cilantro.

    Serves 6 to 8.

    Recipe provided courtesy of Pork, Be Inspired®.

    Tex-Mex Pulled Pork Chili-Great Tastes 2012

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  • Comments

    1 Comment


    This pork is so easy to make, Carol, that you won t even need to make ho hum ground beef tacos again! Actually, they re both delicious in different ways. ?? But I hope you enjoy these carnitas if you end up trying them! You and me both, Gina! What s nice about this recipe is that you can use leftovers in a different way for as long as they last tacos one day, burritos the next, quesadillas the next. As long as your family likes Mexican food and you start with a big hunk of pork, you might not have to cook for a few days! ?? Hope you re having a great weekend!

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