Serves:

Submitted by: Stubb's
2.5.2003

Ingredients:
1 can (8 oz.) tomato sauce
1 cup Stubb's BBQ Sauce
1 Texas 1015 onion (sweet yellow) thinly sliced
2 cans (4.5 oz each) diced green chilies
¼ cup chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon ground cinnamon
One 2 and ½ pound well-trimmed boneless pork loin roast
½ cup chopped cilantro

Instructions:
Mix sauce ingredients in a 3 quart or larger slow-cooker. Add pork, then spoon sauce over pork just to cover.

Cover cooker and cook on high 3 ½ 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 cilantro and shredded pork

Serve on flour tortillas or on burger buns.

Tip: Shredded lettuce, diced red onion and sour cream are all great toppings

Note:
Remember! The FDA says Pork must reach an internal temperature, measured with a food thermometer of 160 degrees F (72 degrees C) for medium, or 170 degrees F (77 degrees C) for well done.