| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crockpot, Sandwich |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless pork loin roast trimmed/cut into 2 inch pieces |
| 2 |
cn |
14 1/2 oz cans whole tomatoes, drained/ chopped |
| 1 |
lg |
Onion, chopped |
| 1/3 |
c |
Raisins |
| 2 |
tb |
Tomato paste |
| 2 |
tb |
Cider vinegar |
| 1 |
tb |
Chopped pickled jalapeno Peppers |
| 1 |
ts |
Beef bouillon granules |
| 1/4 |
ts |
Salt (or more) |
| 1/4 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Ground cloves |
INSTRUCTIONS
This recipe is for 3 1/2 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 7.8 g
== Courtesy of Dale & Gail Shipp, Columbia Md. -----
Posted to MM-Recipes Digest V4 #010
From: dick.baker@pods.pacifier.com
Date: Wed, 08 Jan 97 16:11:46 -0800
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