Mexican
Pork Recipe
My
first time making this dish was a hit with everyone in my family, both young
and old. Serve with black beans, white rice or use as meat for tacos,
enchiladas or tamales.
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
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 2 forks and return to slow cooker.
Stir
in the cilantro, lime juice and lime zest; heat through. Serve with a slotted
spoon on tortillas if desired.
Nutrition
Facts :
1/2
cup pork: 162 calories, 9g fat (3g saturated fat), 51mg cholesterol, 280mg
sodium, 4g carbohydrate (1g sugars, 1g fiber), 17g protein.