Friday, March 29, 2019
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.
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