16 16
YIELD
8 servings
ACTIVE
18 minutes
TOTAL
8 to 10 hours on low
1 CAN (14 OZ) MILD RED ENCHILADA SAUCE (OLD EL PASO)
1 CAN (4 OZ) DICED GREEN CHILES
3½ LB BONE-IN PORK SHOULDER ROAST, WELL TRIMMED
1 MEDIUM RED ONION, SLICED
¼ CUP FRESH LIME JUICE
½ CUP CHOPPED FRESH CILANTRO
Mix enchilada sauce and chiles in a 4-qt or larger slow cooker. Add pork; spoon sauce over top. Cover and cook on low 8 to 10 hours until pork is very tender.
At least 20 minutes before serving, toss onion slices with lime juice in a medium bowl. Let stand, tossing once or twice, until slightly wilted.
Remove pork to a cutting board. Stir cilantro into mixture in slow cooker. Break pork into bite-size chunks with a wooden spoon and return to cooker; stir to combine.
TO SERVE Spoon pork mixture on warmed tortillas, top with marinated onions, fold and eat.
Warm corn tortillas
CALORIES 268 TOTAL FAT 12G SATURATED FAT 4G CHOLESTEROL 97MG SODIUM 607MG
TOTAL CARBOHYDRATES 9G DIETARY FIBER 1G PROTEIN 29G
