Mexican style Pulled Pork
1 boneless pork loin roast, about 2 1/2 pounds
1 medium onion, thinly sliced
2 cups barbecue sauce
1/2 cup salsa
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper, or to taste
1/2 teaspoon salt
Serve with:
1 small green bell pepper, cut in strips
1 small red bell pepper, cut in strips
10 flour tortillas (8-10 inches in diameter)
Preparation:
Remove excess fat from pork. Place pork in 3 1/2- 6 quart slow cooker; arrange onion on top. Mix barbecue sauce, salsa, herbs, and spices; pour over pork.Cover and cook on low heat 8 to 10 hours or until pork is very tender.
Remove pork; place on large plate. Use 2 forks to pull pork into shreds. Pour sauce into bowl; stir in pork.
Serve with the tortillas and sliced peppers
Notes: I'm going to use pork shoulder butt end instead of the pork loin, I bet the oregano listed should actually be Mexican oregano, different species than European oregano and different taste,
Instead of a store bought BBQ sauce I'm using:
1 1/2 cups tomato sauce paste
1 cup red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1 cup brown sugar, packed
2 tablespoons dry mustard
4 tablespoons chipotle chili powder (used 2 Tbsp to tone it down if the Girl wants to try some)
3 cloves of garlic, minced
2 tablespoons vegetable oil
Juice from one lemon
1/2 cup water
Added the water while cooking as the sauce resembled a thick andesitic lava and splattered about the stove. :o)
The mustard and 2 Tbsp of chipotle powder give this sauce some good heat without overpowering the flavours. In the future I will want to use only 1 Tbsp when I build this for the girl. The sauce is also Ryan Butt friendly!
Also will need to find a source of Mexican Oregano, and maybe even seeds for the herb garden next year.
M