Slow Braised Carnitas

• 18 ounces lean boneless pork loin, trimmed of all visible fat and roughly chopped
• 28 ounces red enchilada sauce
• 14 ounces beef broth
• 1 Anaheim chile pepper, roughly chopped
• 1 green bell pepper, roughly chopped
• 1 red bell pepper, roughly chopped
• 1 yellow bell pepper, roughly chopped
• 4 Roma tomatoes, roughly chopped
• 1/2 bunch fresh cilantro leaves, roughly chopped
• 6 whole-wheat pita breads

1. Place chopped pork in a slow cooker.
2. Top with enchilada sauce, beef broth, peppers, tomatoes, and about half of the cilantro.
3. Cover pot and simmer on low for 4 hours or until pork is tender.
4. Scoop 3 ounces of the pork mixture onto each of the 6 pita breads and gently fold over each bread.
5. Garnish with remaining cilantro and serve warm.

pork loin, red enchilada sauce, beef broth, chile pepper, green bell pepper, red bell pepper, yellow bell pepper, tomatoes, cilantro

Taken from www.foodnetwork.com/recipes/slow-braised-carnitas.html (may not work)