Slow cooker pork with green chilies always makes my hungry clan happy. Getting creative with the leftovers is part of the fun.
—MARY SHIVERS ADA, OK
PREP: 10 MIN. • COOK: 6 HOURS • MAKES: 8 SERVINGS
1 boneless pork loin roast (3 to 4 pounds)
1 1/2 cups apple cider or juice
1 can (4 ounces) chopped green chilies, drained
3 garlic cloves, minced
1 1/2 teaspoons salt
1 1/2 teaspoons hot pepper sauce
1 teaspoon chili powder
1 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
16 flour tortillas (8 inches)
Optional toppings: chopped peeled mango, shredded lettuce, chopped fresh cilantro and lime wedges
1. Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chilies, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender.
2. Remove roast; cool slightly. Shred pork with two forks. Return to slow cooker; heat through. Using tongs, serve pork in tortillas with toppings as desired.
FREEZE OPTION Place shredded pork in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.