Mexican Pork

Mexican Pork 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 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. 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. Stir in the cilantro, lime juice and lime peel; heat through. Serve with a slotted spoon on tortillas if desired.