Mexican Pork
My first time making this dish was a hit with everyone in 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 zest
- Flour tortillas (8 inches), optional
- Toppings of your choice
Reviews
Would give this five stars because it was easy and we all liked it, however, it lacked something and I couldn't decide what it needed. A little on the soupy side but the meat was very tender and good in tortillas with added chopped onions, tomatoes and yellow rice.
Mexican pork is so quick to prepare and produces the most flavorful and moist shredded pork! My family loved this recipe and I can't wait to make it again!