[Southern Belle 2067]

1 can (14-oz.) Mild Red Enchilada sauce
1 can (4-oz.) diced green chilies
3-1/2 lb. bone in pork shoulder roast, trim well
1 medium red onion, sliced
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
Warm corn tortillas

Mix enchilada sauce and chilies in a 4 qt. or larger crock pot. Add pork, spoon sauce over top. Cover and cook on low 8-10 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 crock pot. Break pork into bite size chunks with a wooden spoon and return to crock pot, stir to combine.

To serve: Spoon pork mixture on warmed corn tortillas, top with marinated onions, fold to eat.

Makes 8 servings