Chocolate, chili powder and cinnamon give this slowly cooked pork a distinctively rich and smoky flavor. Put the ingredients together in the morning, and you'll come home to irresistibly good pork to serve in warm tortillas.
- 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 tablespoons semi-sweet chocolate pieces
- 12 flour tortillas (8-inch), warmed
- 6 plum tomatoes, seeded and chopped
- 1/4 cup chopped fresh cilantro leaves
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.
Nutritional Values per Serving
Using Campbell's French Onion Soup: : Calories 419, Total Fat 18g, Saturated Fat 6g, Cholesterol 90mg, Sodium 523mg, Total Carbohydrate 32g, Dietary Fiber 3g, Protein 30g, Vitamin A 10%DV, Vitamin C 9%DV, Calcium 9%DV, Iron 19%DV