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
- 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, place meat mixture on tortillas if desired and serve with toppings of your choice.
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