Mexican Pork
My first time making this dish was a hit with everyone in my family, both young and old. Serve with black beans, white rice or use as meat for tacos, enchiladas or tamales! —Amy Vazquez, Brandon, Mississippi
Ingredients
- 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 zest
- Flour tortillas (8 inches), optional
- Toppings of your choice
