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At a Glance
Cook Time : 9hr 
Course : Entree, Lunch, Sandwiches
Special : Easy
Type of Prep : Barbecue, Crock Pot, Slow Cook
Cuisine : Southern, U.S. Regional
Occasion : Family Dinner
 
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Mexican Style Pulled Pork

From Diana Rattray,
Your Guide to Southern Food.
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Make this with pork or beef, and use the shredded meat to fill warm flour tortillas.

INGREDIENTS:

  • 1 boneless pork loin roast, about 2 1/2 pounds
  • 1 medium onion, thinly sliced
  • 2 cups barbecue sauce
  • 1/2 cup salsa
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground red pepper, or to taste
  • 1/2 teaspoon salt
  • 1 small green bell pepper, cut in strips
  • 1 small red bell pepper, cut in strips
  • 10 flour tortillas (8-10 inches in diameter)

PREPARATION:

Remove excess fat from pork. Place pork in 3 1/2- 6 quart slow cooker; arrange onion on top. Mix barbecue sauce, salsa, herbs, and spices; pour over pork.

Cover and cook on low heat 8 to 10 hours or until pork is very tender.

Remove pork; place on large plate. Use 2 forks to pull pork into shreds. Pour sauce into bowl; stir in pork. Sauté pepper strips in a little oil. Spoon filling onto tortillas; top with a few pepper strips, and roll up.

Serves 10.

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