Crockpot Ranch Chicken
Complete Steak Dinner in a Crockpot final
Loaded Chicken and Potatoes Casserole
Breakfast Casserole

Southwestern Pulled Pork


  1. 2 cans (4 ounces each) chopped Green Chilies
  2. 1 Can (8 ounces) tomato sauce
  3. 1 cup bbq sauce
  4. 1 large sweet onion, thinly sliced
  5. 1/4 cup chili powder
  6. 1 teaspoon ground cumin
  7. 1 teaspoon dried oregano
  8. 1 boneless pork loin roast (2 to 2-1/2 pounds)
  9. Flour Tortillas
  10. Sour Cream
  11. Shredded Lettuce
  12. Chopped Tomatoes, Optional


  1. In a slow cooker, combine chilies, tomato sauce, bbq sauce, onion, chili powder, cumin, and oregano.
  2. Cut pork roast in half; place on top of tomato sauce mixture.
  3. Cover and Cook on low for 8-9 hours or until meat is tender.
  4. Remove Pork.
  5. When cool enough to handle, shred meat with two forks.
  6. Return meat  to slow cooker and heat through.
  7. Spread on tortillas; top with sour cream, shredded lettuce, and chopped tomatoes if desired.
  8. Roll up!

Yield:  6-8 servings

Recipe by:

Jill Hartung

Colorado Springs, Colorado

Brought to you by:

Shop Taste of Home

Shop Taste of Home


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