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Southwestern Pulled Pork Recipe

Southwestern Pulled Pork Recipe photo by Taste of Home

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The best way to describe this tender pork recipe is "yummy!" Bottled barbecue sauce, canned green chilies and a few other kitchen staples make preparation fast and easy. We like to wrap the seasoned pork in flour tortillas. -Jill Hartung Colorado Springs, Colorado

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Southwestern Pulled Pork Recipe

Prep: 10 min. Cook: 8 hours

Yield: 8 Servings

10 480 490

Ingredients

2 cans (4 ounces each) chopped green chilies
1 can (8 ounces) tomato sauce
1 cup barbecue sauce
1 large sweet onion, thinly sliced
1/4 cup chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 boneless pork loin roast (2 to 2-1/2 pounds)
Flour tortillas
TOPPINGS:
Sour cream, shredded lettuce and chopped tomatoes, optional

Directions

In a 3-qt. slow cooker, combine the chilies, tomato sauce, barbecue sauce, onion, chili powder, cumin and oregano. Cut pork in half; place on top of tomato sauce mixture. Cover and cook on low for 8-9 hours or until meat is tender.
Remove pork. When cool enough to handle, shred meat using two forks. Return to slow cooker and heat through. Spread on tortillas; top with sour cream, lettuce and tomatoes if desired; roll up. Yield: 6-8 servings.

Originally published as Southwestern Pulled Pork in Quick Cooking January/February 2004, p29

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.

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Southwestern Pulled Pork

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Reviewed on Jul. 01, 2012 by celestie4

This was excellent. I did not use the green chilies. Be sure to trim the fat off your pork so that the sauce is not fatty.

Reviewed on Jun. 15, 2012 by thetanners2004

Very good and super easy!

Reviewed on Nov. 28, 2011 by dedradiane

My family did enjoy this recipe. I did have to add about a teaspoon of season salt and a few shakes of Mrs. Dash Chipotle seasoning. The tomato, lettuce, sour cream and avocado really send this to a special place on the taste bud scale. Yum-ola! It makes a bunch so I hope it will freeze well. I found the recipe in my Best of Country-Slow Cooker recipe book Vol. 2.

Reviewed on Apr. 17, 2011 by lafleur

Didn't like it at all. Tasted like pork chili. A waste of meat.

Reviewed on Sep. 20, 2010 by ColdRaviolis

I made 2 servings of this for a company get together.. Of course we were all competing to see what everyone loved the most. This is by far the best pulled pork I have ever eaten, everyone agreed! Awesome and easy to make!

Reviewed on Apr. 30, 2010 by clamshell

Terrific for hunting camp, big groups and can easily be made ahead of time, transport & reheat. Has become a favorite and always is one of the first things to diasappear at potlucks!

Reviewed on Feb. 09, 2010 by MattD

Very tasty. I used Sweet Baby Ray's Honey Chipotle BBQ sauce and couldn't have been happier with the results. Can't wait for leftovers for lunch tomorrow.

Reviewed on Dec. 31, 2009 by wetnoses

I was surprised at how bland this turned out. I thought with all the seasonings that it would have a great flavor. I made it exactly as it is shown here and was pretty disappointed. Tomorrow I will add some BBQ sauce to the pork before I heat it up and try it on some buns instead.

Reviewed on Nov. 05, 2009 by badkitty

It really does call for 1/4 cup of chili powder-no misprint. It sounds like alot and I was nervous first time making it , but it comes out great. I use California Chili Powder as opposed to the New Mexico variety, as the California is milder. I also measure mine just a hair under 1/4 cup. For the bbq sauce I always use Sweet Baby Ray's Original Barbecue Sauce. This is a great recipe I use often and everyone likes it. I also add 1 (14-1/2 ounce) can of stewed tomatoes drained and cut-up to the mixture for even more flavor -the juicy bits of tomato are yummy in the meat mixture.

Reviewed on Oct. 02, 2009 by ProblemChild

One more question about the ingredients. Is the measurement for the chili powder really 1/4 cup or is this a misprint?

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