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Mexican Pork Exps Thfm19 141606 B09 25 3b 15

Mexican Pork

TOTAL TIME: Prep: 20 min. Cook: 8 hours YIELD: 18 servings.
The first time I made this dish, it was a hit with everyone in my family, both young and old. Serve with black beans and 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

Directions

  • 1. 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 until meat is tender, 8-10 hours.
  • 2. Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with 2 forks and return to slow cooker.
  • 3. Stir in the cilantro, lime juice and lime zest; heat through. Using a slotted spoon, serve on tortillas, if desired, with toppings of your choice.

Nutrition Facts

1/2 cup pork: 162 calories, 9g fat (3g saturated fat), 51mg cholesterol, 280mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 17g protein.

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