Slow Cooker Barbecued Pulled-Pork (Or Beef)
The following is my recipe in this week's TexasCook.com ..... Maggie
Maggie Made
http://www.texascook.com/Maggie/
Slow Cooker Barbecued Pulled-Pork (Or Beef)
1 (2 1/2 lb) boneless pork loin, fat trimmed
or 2 1/2 lbs beef roast, fat trimmed
1 medium onion, thinly sliced
2 cups barbecue sauce
3/4 cup salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 (16 ounce) bag frozen peppers and onions (stir fry style)
1/2 teaspoon salt
18 (8-10 inch) flour tortillas
shredded cheese (optional)
guacamole (optional)
sour cream (optional)
1. Place pork in 3- to 4-quart slow cooker. Place onion on top.
Mix barbecue sauce, salsa, chili powder and cumin in small bowl;
pour over pork and onion.
2. Cover and cook on Low heat setting 8 to 10 hours.
3. Remove pork from cooker; place on cutting board. Shred pork,
using 2 forks. Return pork to cooker and mix well. Stir in stir-fry
vegetables and salt. Increase heat setting to High.
Cover and cook 30 minutes or until mixture is hot and vegetables
are tender.
4. Using slotted spoon to remove pork mixture from cooker, fill
each tortilla with 1/2 cup pork mixture. Fold one end of tortilla
up about 1 inch over filling; fold right and left sides over folded
end, overlapping. Fold remaining end down. Serve with cheese,
guacamole and sour cream.
Maggie Made
http://www.texascook.com/Maggie/
Slow Cooker Barbecued Pulled-Pork (Or Beef)
1 (2 1/2 lb) boneless pork loin, fat trimmed
or 2 1/2 lbs beef roast, fat trimmed
1 medium onion, thinly sliced
2 cups barbecue sauce
3/4 cup salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 (16 ounce) bag frozen peppers and onions (stir fry style)
1/2 teaspoon salt
18 (8-10 inch) flour tortillas
shredded cheese (optional)
guacamole (optional)
sour cream (optional)
1. Place pork in 3- to 4-quart slow cooker. Place onion on top.
Mix barbecue sauce, salsa, chili powder and cumin in small bowl;
pour over pork and onion.
2. Cover and cook on Low heat setting 8 to 10 hours.
3. Remove pork from cooker; place on cutting board. Shred pork,
using 2 forks. Return pork to cooker and mix well. Stir in stir-fry
vegetables and salt. Increase heat setting to High.
Cover and cook 30 minutes or until mixture is hot and vegetables
are tender.
4. Using slotted spoon to remove pork mixture from cooker, fill
each tortilla with 1/2 cup pork mixture. Fold one end of tortilla
up about 1 inch over filling; fold right and left sides over folded
end, overlapping. Fold remaining end down. Serve with cheese,
guacamole and sour cream.
Thanks for sharing this.
Reply to this
Great information! It's just help me out.
Reply to this
I have always been an ardent fan of food. Since my childhood I always remember my friends calling me a glutton. But I never gave any consideration to their comments and now I am virtually living for eating. I am now 102 kg and I am enjoying my life. Pork has always been a weakness for me (that is why some of my friends call me porky) and I am going to check this wonderful recipe. I am sure that it will be worth trying.
Reply to this