Mexican Pork

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.