1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
1/4 cup water
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 boneless pork shoulder roast (3 1/2 to 4 1/2 pounds)
2 tablespoon semi-sweet chocolate pieces
12 flour tortilla (8-inch) , warmed
6 plum tomato , seeded and chopped
1/4 cup chopped fresh cilantro leaves
Directions
Stir the soup, water, chili powder, brown sugar, cumin and cinnamon in a 6-quart slow cooker. Add the pork and turn to coat.
Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender. Remove the pork to a cutting board. Using 2 forks, shred the pork. Add the chocolate to the cooker and stir until melted. Return the pork to the cooker.
Place about 1/2 cup pork mixture onto half of each tortilla. Top with the tomatoes and cilantro. Fold the tortillas over the filling.
Time-Saving: This recipe may be cooked on HIGH for 5 to 6 hours.
Read more: http://www.kitchendaily.com/recipe/slow-cooker-mole-style-pulled-pork-151316/#ixzz1JtN2hWsx
