 |
Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 6 |
|
I love using my crockpot on cold wet winter days. This is a favorite recipe that I serve with tortillas or corn bread. Ingredients:
1 cup of your favorite bbq 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 2-3 lb boneless pork shoulder roast, cut in large chunks |
Directions:
1. Combine sauce ingredients in a bowl. Place pork in crockpot; pour sauce mixture over the pork, lifting pork slightly so sauce will flow under the roast. Cover and cook on HIGH for 4-5 hours, or until pork is very tender.
2. Remove pork to a cutting board and chop or shred with forks. If sauce is very liquid, cook down on the stovetop until desired thickness and flavor is reached. Pour sauce into a serving bowl or leave in slow cooker; stir in the shredded pork. and serve.
|
|