Tex-Mex Pork So Tasty

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Tex-Mex Pork

"Mexican fashion shredded red meat. Serve rolled up in tortillas, taco shells or on burger buns with shredded lettuce, diced purple onion and sour cream."

Ingredients :

1 (eight ounce) can tomato sauce
1 cup fish fry sauce
1 onion, chopped
2 (4 ounce) cans diced green chile peppers
1/four cup chili powder
1 teaspoon floor cumin
1 teaspoon dried oregano
1/four teaspoon ground cinnamon
2 1/2 kilos boneless pork loin roast, trimmed
1/2 cup chopped clean cilantro

Instructions :

Prep : 20M	Cook : 8M	Ready in : 10H20M

In a three quart or larger sluggish cooker, mix tomato sauce, fish fry sauce, onion, inexperienced chile peppers, chili powder, cumin, oregano, and cinnamon. Place red meat in slow cooker, and spoon sauce over to coat. The meat.
Cover, and cook on Low 8 to ten hours, or until pork is soft.
Remove beef to a slicing board. Using 2 forks, pull meat into shreds. Pour sauce right into a serving dish; stir in cilantro and shredded pork.

Notes :

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Try the use of a Reynolds® gradual cooker liner on your slow cooker for less complicated cleanup.

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