Ranchero Pork

1 can (14 oz) Mild Red Enchilada Sauce
1 can (4 oz) diced green chiles
3 1/2 lb bone-in pork shoulder roast, well trimmed
1/2 medium red onion, sliced
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro

Serve with:
warm corn tortillas or tortilla chips
shredded cheese
sour cream
fresh salsa
guacamole

1. Mix enchilada sauce and chiles in a 4-qt or larger slow-cooker. Add pork; spoon sauce over top. Cover and cook on low 8 to 10 hours until pork is very tender.
2. 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.
3. Remove pork to a cutting board. Stir cilantro into mixture in slow-cooker. Break pork into bite-size chunks with a wooden spoon (or your fingers) and return to cooker; stir to combine.
4. To serve: Spoon pork mixture on warmed tortillas and top with marinated onions and other toppings as desired.