By Marialisa Calta Modified: September 26, 2013 at 8:41 am •  Published: September 26, 2013

1 (14-ounce) can crushed fire-roasted tomatoes

1 chipotle pepper (see note)

1 tablespoon adobo sauce (see note)

1 medium-size yellow onion, minced

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dried oregano

2 bay leaves

Corn or flour tortillas, for serving

Sour cream, for serving

1 bunch fresh cilantro, chopped, for serving

Shredded Cheddar or Monterey Jack cheese, for serving

Lime slices, for serving

Put the pork roast in a slow cooker, then add both cans of tomatoes.

Mince the chipotle pepper and add it and the adobo sauce to the slow cooker. Add the onion, salt, pepper, oregano, and bay leaves. Cover the slow cooker and cook on high for 4 hours or on low for 8 hours.

Remove the roast from the slow cooker and place it in a shallow baking dish or on a cutting board. Remove any excess fat, then pull the meat apart using two forks.

Serve the pulled pork on tortillas with sour cream, cilantro, cheese, and the juice from the lime slices.

Note: Chipotle peppers are smoked jalapenos, often sold canned in a spicy adobo sauce in the aisle of the supermarket where Mexican foods are sold. Covered and refrigerated, the unused portion of chilies and adobo will last indefinitely.


Yield: 6 servings

8 medium Granny Smith apples

4 tablespoons (1/2 stick) butter

1/2 cup firmly packed brown sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon grated nutmeg

Quarter and core the apples and chop into bite-sized pieces.

Melt the butter in a heavy skillet over medium-low heat. Add the brown sugar, cinnamon and nutmeg. Add the apples and gently toss until they are coated in the brown sugar mixture. Cook for 15 to 20 minutes, stirring occasionally, until tender. Serve as a side dish.

(All recipes from "Sunday Dinners: Food, Family, and Faith From Our Favorite Pastors" by Diane Cowen; Andrews McMeel Publishing, LLC 2013.)

(EDITORS: For editorial questions, please contact Alan McDermott at


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