Ingredients needed:
* 1 medium onion, sliced
* 2 teaspoons of dried minced garlic
* 1 teaspoon of ground cumin
* 1 teaspoon of coarse ground black pepper
* 1/2 teaspoon of salt
* 1/4 cup of fresh lime juice
* 1 boneless pork butt or shoulder blade roast (3 lb.)
* 1 can of chopped green chiles (4.5oz)
* 1 can of green enchilada sauce (10 oz.)
* 1/2 cup of chopped fresh cilantro
* 2 packages of flour tortillas for burritos
* Salsa, if desired
Preparation steps:
* Spray crockpot with cooking spray. Place onion into crockpot. In small bowl, mix dried minced garlic, cumin, pepper, salt and 2 tablespoons of the lime juice to form paste. pat mixture on top and sides of pork roast (if roast comes tied or in netting, remove before rubbing with spice mixture). Place pork on onion. Top with chiles. Pour enchilada sauce around pork.
* Cover and cook on low for 9 1/2 hours.
* Remove pork from crockpot. Shred pork, using 2 forks. Return pork to crockpot; stir in cilantro and remaining 2 tablespoons of lime juice. Heat tortillas as directed on package. With slotted spoon, spoon 2/3 cup of pork mixture on each tortilla.
Serve with salsa and enjoy
(Serves 7)
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