I found this recipe in the February issue of Taste of Home. I think I will have no problem finding a pork roast in the freezer. 🤣
1 bone in pork shoulder roast (4-5lbs)
1 28oz. can enchilada sauce
1 large green pepper, chopped
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 C. minced fresh cilantro
1 tbsp. lime juice
1 1/2 tsp. grated lime zest
Cut roast in half, Place in a crock pot. Top with enchilada sauce, green pepper, onion, and garlic. Cover and cook on low 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 zest; heat through. Serve with a slotted spoon, intortillas id desired.
1/2 cup serving 162 calories, 9g. fat, 51mg. cholesterol, 280mg. sodium, 4g. carbohydrates, 17g. protein.
