Recipes out of the Blond Box

1 can (14 ounces) Old El Paso Mild Red Enchilada Sauce
1 can (4 ounces) diced green chilies
3 ½ pound bone-in pork shoulder, well trimmed
1 medium red onion, sliced
¼ cup lime juice
½ cup chopped fresh cilantro

corn tortillas

Mix enchilada sauce and chilies in 4 quart or larger slow cooker. Add pork; spoon sauce over top. Cover and cook on low 8 – 10 hours until pork is very tender.

20 min. or so before serving, toss onion slices with lime juice in a medium non-metallic bowl. Let stand, tossing once or twice until slightly wilted.

Remove pork to cutting board. Stir cilantro into mixture in slow cooker. Break pork into bite-size chunks with wooden spoon and return to cooker. Stir to combine.

Official serving suggestion: spoon pork mixture on warmed tortilla, topped with marinated onions, fold, and eat.