Pulled Pork
Ingrediants:
3 lbs pork, brisket or roast
1 cup yellow onion, chopped
2.5 cups bell pepper, chopped
2 cans El Pato Mexican tomato sauce (7.75oz yellow can)
Half bottle Valentina picante sauce (12.5 oz bottle)
2 t cumin or 2 T curry*
Directions:
Add the pork, onion, peppers, sauces, and your choice of spice to a crock-pot. Set it on low for 6-12 hours, it's ready when you can easily shred the meat holding two forks. Set this up the night before, and let it slow cook all night. I do realize that Colorado has a great selection of mexican food. So I am not sure if this tomato sauce and picante sauce can be found in other states. My advice...experiment! If you only have a plain tomoato sauce, add some additional spices to flavor it up...such as chili powder, cayenne pepper etc.
* the cumin powder will increase the spiciness, while the curry powder will mellow it and sweeten the BBQ sauce--choose your poison wisely.
