Tex-Mex Pulled Pork

INGREDIENTS:

• Sauce:
  • 1 cup thick barbecue sauce
  • 1 medium onion, thinly sliced
  • 2 cans (4.5 oz each) diced green chilies
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
• 1 boneless pork shoulder roast, 2 1/2 to 3 pounds, trimmed
• 1/2 cup chopped cilantro

PREPARATION:

1. Combine sauce ingredients in a bowl.
2. Place pork in crock pot; pour sauce mixture over the pork, lifting pork slightly so sauce will flow under the roast.
3. Cover and cook on LOW for 8 to 10 hours, or until pork is very tender.
4. Remove pork to a cutting board and chop or shred with forks.
5. If sauce is very liquid, cook down on the stove top until desired thickness and flavor is reached.
6. Pour sauce into a serving bowl or leave in slow cooker; stir in the cilantro and the shredded pork.
7. Serve with flour tortillas or split sandwich buns.
8. Serves 8.