Pulled Pork

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

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