Tex-Mex Pork

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Tex-Mex Pork to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Tex-Mex Pork, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (8 ounce) can tomato sauce
• 1 cup barbeque sauce
• 1 onion, chopped
• 2 (4 ounce) cans diced green chile
• peppers
• 1/4 cup chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon
• 2 1/2 pounds boneless pork loin
• roast, trimmed
• 1/2 cup chopped fresh cilantro

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a 3 quart or larger slow cooker, mix tomato sauce, barbeque sauce, onion, green chile peppers, chili powder, cumin, oregano, and cinnamon

Step 2: Technique & Execution

Place pork in slow cooker, and spoon sauce over to coat. the meat

Step 3: Technique & Execution

Cover, and cook on Low 8 to 10 hours, or until pork is tender

Step 4: Technique & Execution

Remove pork to a cutting board

Step 5: Technique & Execution

Using 2 forks, pull meat into shreds

Step 6: Technique & Execution

Pour sauce into a serving dish; stir in cilantro and shredded pork.