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Tex-Mex Pork

Tex-Mex Pork

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Mexican style shredded pork. Serve rolled up in tortillas, taco shells or on burger buns with shredded lettuce, diced red onion and sour cream.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 908 mg
  • 36%

Based on a 2,000 calorie diet


  1. In a 3 quart or larger slow cooker, mix tomato sauce, barbeque sauce, onion, green chile peppers, chili powder, cumin, oregano, and cinnamon. Place pork in slow cooker, and spoon sauce over to coat. the meat.
  2. Cover, and cook on Low 8 to 10 hours, or until pork is tender.
  3. Remove pork to a cutting board. Using 2 forks, pull meat into shreds. Pour sauce into a serving dish; stir in cilantro and shredded pork.
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Esmee Williams

Super easy and super delicious. I mistakenly used a pork tenderloin instead of a pork loin and it still worked great. I served the pork on onion burger buns and not a drop was left on anyone's plate.

Bao Le

Scrumdidlyumptious! I was embarrased from all the compliments I got for making this one. My father thought it should be sold frozen at grocery stores - which I strongly object to, but hey, it's that good. One thing...I didn't have tomato sauce or chiles, so I just pureed a can of rotel. It worked just wonderfully. In fact, I think I will just keep doing that since it turned out so great. Thank you so much Letha!


Really great, quick, easy recipe. The pork comes out tender and flavorful. I served it with warmed tortillas, shredded cheese, fresh tomatoes and lettuce, and sour cream. Delish. Seems like you can adjust the heat based on the type of barbeque sauce you use. I used a well-known brand that made the sauce sweeter than I would have liked - next time I'll search for a sauce that is low on sugar.