Mexican Pork
Turn tonight’s slow cooker pork into something totally different—and completely craveable— tomorrow.
Mexican Pork
My first time making this dish, it was a hit with the whole family. We like to use it for tacos, enchiladas or tamales. —Amy Vazquez, Brandon, MS Prep: 20 min. • Cook: 8 hours Makes: 18 servings
1
bone-in pork shoulder roast (4 to 5 lbs.))
1 can (28 oz. enchilada sauce 1 large green pepper, chopped 1 medium onion, finely chopped 2 garlic cloves, minced
1/4 cup minced fresh cilantro 1 Tbsp. lime juice
11/2 tsp. grated lime zest
Flour tortillas (8 in.), optional
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. 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. Stir in the cilantro, lime juice and lime zest; heat through. Serve with a slotted spoon, in tortillas if desired.
1/2 cup pork: 162 cal., 9g fat (3g sat. fat), 51mg chol., 280mg sod., 4g carb.
(1g sugars, 1g fiber), 17g pro.
DON’T FORGET!
SAVE 2 CUPS OF COOKED PORK TO USE IN ANOTHER DELISH DISH TOMORROW.