Categories: Meals

Ingredients

• 4-5 lbs. bone-in pork shoulder roast
• 28 oz. can enchilada sauce
• 1 large green pepper, chopped
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup minced fresh cilantro
• 1 tbsp. lime juice
• 1 1/2 tsp grated lime zest
• Flour tortillas, for serving

Directions

1. Cut roast in half; place in a 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. 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. Stir in the cilantro, lime juice and lime zest; heat through. Serve with a slotted spoon, in tortillas.

Email to a friend | Print this recipe | Back