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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
  • ¼ cup minced fresh cilantro
  • 1 tablespoon lime juice
  • 1-½ teaspoons grated lime zest
  • Flour tortillas (8 inches), optional
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