Mexican Pork

Name: Mexican Pork
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 18 servings.
Ingredients: 1 bone-in pork shoulder roast (4 to 5 pounds); 1 can (28 ounces) enchilada sauce; 1 large green pepper, chopped; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1/4 cup minced fresh cilantro; 1 tablespoon lime juice; 1-1/2 teaspoons grated lime peel; Flour tortillas (8 inches), optional

My first time making this dish was a hit with all my family both young and old. Serve with black beans, white rice or use as meat for tacos, enchiladas or tamales! —Amy Vazquez, Brandon, Mississippi

Ingredients

1 bone-in pork shoulder roast (4 to 5 pounds)
1 can (28 ounces) enchilada sauce
1 large green pepper, chopped
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 cup minced fresh cilantro
1 tablespoon lime juice
1-1/2 teaspoons grated lime peel
Flour tortillas (8 inches), optional

Directions

Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender.
Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with two forks and return to slow cooker.
Stir in the cilantro, lime juice and lime peel; heat through. Serve with a slotted spoon on tortillas if desired.