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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 2 cans - green chilies, chopped, 4 ounce size cans
  • 1 cans - tomato sauce, 8 ounce size can
  • 1 cups - Stubb's barbecue sauce
  • 1 - sweet onion, large, thinly sliced (can use 2 tsp. onion powder if you have picky eaters)
  • 1/4 cups - chili powder
  • 1 teaspoons - ground cumin
  • 1 teaspoons - dried oregano, can omit this if don't have on hand
  • 1 - 2-3 pounds boneless, skinless chicken breast (or boneless pork loin roast)
  • - flour tortillas
  • Directions:

    In a 3 quart slow cooker, combine the chilies, tomato sauce, barbecue sauce, onion, chili powder, cumin and oregano. Add chicken /pork. Cover and cook on low for 8-9 hours or until meat is tender. (Chicken will cook faster than the pork.)
    Remove meat. Shred meat using two forks. Return to slow cooker and heat through.
    Serve on tortillas; top with sour cream, lettuce, cheese and tomatoes if desired.

    Brief Description

    Easy to prepare and wonderful to eat!

    Main Ingredient:

    chicken / pork

    Category:  Main Dish

    Cuisine:  Southwestern

    Prep Time: 5 min
    Cook Time: 8 hour(s)

    Notes

    I like the Stubbs barbecue sauce because it is one of the few out there that doesn't use high fructose corn syrup. I use the Mesquite flavor when having company, but I use the Spicy flavor for our family - it has a kick!

    Source

    Quick Cooking Cookbook

    Posted By:

    salexander

    Posted On:

    January 15, 2013

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