Ingredients
1 bone-in pork shoulder roast (4 to 5 pounds)1 can (28 ounces) enchilada sauce1 large green pepper, chopped1 medium onion, finely chopped2 garlic cloves, minced1/4 cup minced fresh cilantro1 tablespoon lime juice1-1/2 teaspoons grated lime zestFlour tortillas (8 inches), optionalToppings of your choice
Preparation
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.
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.
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.
