2 can (4 ounces each) chopped green chilies

1 can (8 ounces) tomato sauce

1 cup barbecue sauce

1 large sweet onion, thinly sliced

1/4 cup chili powder

1 tsp ground cumin

1 tsp dried oregano

1 boneless pork loin roast (2 1/2 to 3 pounds)

1 can (15 ounce) black beans, rinsed and drained (optional)

Flour tortillas

Toppings: sour cream, shredded lettuce and chopped tomatoes (optional)

 

In a 3 quart slow cooker, combine the chilies, tomato sauce, barbecue sauce, onion, chili powder, cumen and oregano.

Add pork. Cover and cook on low for 8 to 9 hours or until meat is tender.

Remove pork. When cool enough to handle, shred meat using two forks. Return to slow cooker.

Stir in black beans. Heat through.

Serve on tortillas. Top with sour cream, lettuce and tomatoes if desired.