This enticing tailgating recipe is a kicked up version of tasty pulled pork.  It honors the Oklahoma State Cowboy football team and the university seat located in Stillwater, Oklahoma. This city of roughly 47,000 people is the fastest growing city in the United States. Tailgating at the re-dedicated 60,000 seat Boone Pickens Stadium is a local custom that can only get better with this stupendous tailgating recipe. Go Cowboys!   

For the Sauce:

1 can (8 oz) tomato sauce (1 cup)

1 cup bottled barbecue sauce

1 medium onion, thinly sliced

2 cans (4.5 oz each) diced green chilies

1/4 cup chili powder

1 teaspoon each ground cumin and dried oregano

1/4 teaspoon ground cinnamon

One 2 1/2-pound well-trimmed boneless pork loin roast

1/2 cup chopped cilantro

1. Mix Sauce ingredients in a 3-qt or larger slow-cooker. Add pork, then spoon sauce over pork just to cover.

2. Cover cooker and cook on high 3 1/2 hours or on low 8 to 10 hours, until pork is fork-tender.

3. Remove pork to a cutting board and, using 2 forks, pull meat into shreds.

4. Pour sauce into serving bowl; stir in the cilantro and shredded pork.

5. Roll up in warmed burrito-size flour tortillas, or serve in taco shells or on burgers buns.

Shredded lettuce, diced red onion and sour cream are all great toppings.

Recipe and photo courtesy of Woman’s Day Magazine originally published 10/5/04.

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