Tex-Mex Pulled Pork

Roll these up in warmed burrito-size tortillas, or serve in taco shells or on burger buns. Shredded lettuce, diced red onion and sour cream are great toppings.

1 can tomato sauce
1 cup bottled barbecue sauce
1 med onion, thinly sliced
2 cans diced green chilies
1/4 cup chili powder
1 tsp ground cumin
1 tsp diced oregano
1/4 tsp ground cinnamon

One 2 1/2lb well trimmed boneless pork loin roast
1/2 cup chopped cilantro

Mix sauce ingredients in a slow cooker. Add pork, then spoon sauce over pork just to cover. Cover cooker and cook on high 3 1/2 hours or on low 8-10 hours, until pork is fork tender. Remove pork to a cutting board and using 2 forks, pull meat into shreds. Pour sauce into serving bowl, stir in cilantro and shredded pork.

Pork Chops and Wild Rice

4 center cut pork chops, 1/2 inch thick
1 T butter
1/2 6 oz pkg long grain and wild rice mix
1 cup boiling water

Heat oven to 350. Sprinkle pork chops with salt and pepper. In skillet over moderate heat melt butter and add chops. Cook 3-5 minutes. In a shallow baking dish combine rice and boiling water. Add chops and bake about 40 minutes.