1 can (15 ounces) Full Circle Organic tomato sauce
1 can (14.5 ounces) less-sodium beef broth
1 can (7 ounces) chipotle chile peppers in adobo, chopped
2 tablespoons crushed oregano
1 tablespoon Food Club garlic powder
6 hamburger buns
Toppings: sliced ripe avocado, refrigerated pico de gallo and/ or chopped fresh cilantro leaves (optional)
Place pork, 3⁄4 cup tomato sauce, broth, chipotle peppers, oregano and garlic powder into 5- to 6-quart slow-cooker bowl; stir to mix well. Cover and cook on low 7 to 8 hours or on high 31⁄2 to 4 hours or until pork shreds easily.
With slotted spoon, transfer pork to large bowl. With 2 forks, shred pork. Remove and discard all but 1⁄2 cup liquid remaining in slow-cooker bowl. Return pork to slow cooker; stir in remaining tomato sauce. Makes about 5 cups. Serve on buns with desired toppings.
Chef Tips: Try serving pulled pork on slider buns or wrapped in flour tortillas.