Once you make it, you're gonna love it. There is nothing I've tasted that even comes close to a food truck in southern Mexico.
- 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
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.
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 peel; heat through. Serve with a slotted spoon on tortillas if desired.