Mexican Pulled Pork
1 (3-pound boneless pork butt or shoulder or beef chuck
2 Tbsp tomato paste
1 Tbsp ground cumin
1 Tbsp dried Oregano
1 tsp salt
1/2 tsp black pepper
2 onions, sliced into thin rings
1 (10-oz) can Rotel tomatoes and green chiles
1 (15-oz) can corn
1 (15-oz) Goya Black Beans
1 C chicken broth
Use a 6-quart slow cooker. Remove the meat from packaging and rinse it with cold water. Pat dry with a few paper towels and place it onto a cutting board or a sheet of wax paper. Set aside while you prepare the spice rub. To prepare the spice rub; grab a small bowl, stir together the tomato paste, cumin, oregano salt pepper. Smear this concoction all over the meat and place the meat into your slow cooker.
Next, add the onions, tomatoes and chiles, corn, and beans. Stir in the chicken broth. Cover., and cook on low for eight to ten hours, or until the pork pulls apart easily with a large fork. Serve as is with desired toppings, or serve over rice or wrapped in tortillas.
Published by Court's Cooking Blog