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

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 peel; heat through. Serve with a slotted spoon on tortillas if desired.

enchilada sauce, green pepper, onion, garlic, fresh cilantro, lime juice, lime peel, flour tortillas

Taken from www.tasteofhome.com/recipes/mexican-pork/ (may not work)