Mexican Pork

9 ingredients
3 steps

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

  1. 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 for 8-10 hours or until meat is tender.
  2. 2
    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.
  3. 3
    Stir in the cilantro, lime juice and lime peel; heat through. Serve with a slotted spoon on tortillas if desired.

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