Southwestern Pulled Pork Tacos
2 cans (4 oz each) chopped green chilies
1 can (8oz) tomato sauce - I have used additional barbecue sauce
1 large onion, sliced
1/4 cup chili powder
1 t ground cumin
1 t dried oregano
1 boneless pork loin roast (2 to 2 1/2 pounds) - I have used elk tenderloin too
In a 3-qt slow cooker (grease well), combine the chilies, tomato sauce, barbecue sauce, onion, chili powder, cumin and oregano. Place pork loin on top of sauce mixture. Cover and cook on low 8-9 hours until meat is tender.
Remove pork. Shred with 2 forks. At this point I have even added 1 (15oz) can black beans, which have been rinsed and drained. Return meat to slow cooker and heat throughly. Mix well with beans.
Put in tortillas and top with favorite toppings.