Ingredients
2 cans (4 ounces each) chopped green chiles1 can (8 ounces) tomato sauce1 cup barbecue sauce1 large sweet onion, thinly sliced1/4 cup chili powder1 teaspoon ground cumin1 teaspoon dried oregano1 boneless pork loin roast (2 to 2-1/2 pounds)Flour tortillasOptional toppings: Sour cream, shredded lettuce and chopped tomatoes
Preparation
In a 3-qt. slow cooker, combine the chiles, 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 2 forks. Return to slow cooker and heat through. Spread on tortillas; top with sour cream, lettuce and tomatoes if desired; roll up.
