Yield: 8 Servings
Measure | Ingredient |
---|---|
2 pounds | Boneless pork loin roast trimmed/cut into 2 inch pieces |
2 cans | 14 1/2 oz cans whole tomatoes, drained/ chopped |
1 large | Onion, chopped |
⅓ cup | Raisins |
2 tablespoons | Tomato paste |
2 tablespoons | Cider vinegar |
1 tablespoon | Chopped pickled jalapeno Peppers |
1 teaspoon | Beef bouillon granules |
¼ teaspoon | Salt (or more) |
¼ teaspoon | Ground cinnamon |
⅛ teaspoon | Ground cloves |
This recipe is for 3½ quart slow cooker.
Place pork in a slow cooker. Add remaining ingredients, stirring well. Cover and cook on HIGH 4 to 5 hours or on LOW 8 to 10 hours.
Remove pork from cooker using a slotted spoon, cool slightly, and shred using two forks. Return meat to the slow cooker and cook until thoroughly heated. Serve over hamburger buns.
Per Serving Cal 225; Fat 7⅘ g
== Courtesy of Dale & Gail Shipp, Columbia Md. ==