Ingredients

• 18 ounces lean boneless pork loin, trimmed of all visible fat and roughly chopped
• 28 ounces red enchilada sauce
• 14 ounces beef broth
• 1 Anaheim chile pepper, roughly chopped
• 1 green bell pepper, roughly chopped
• 1 red bell pepper, roughly chopped
• 1 yellow bell pepper, roughly chopped
• 4 Roma tomatoes, roughly chopped
• 1/2 bunch fresh cilantro leaves, roughly chopped
• 6 whole-wheat pita breads

Instructions

1. Place chopped pork in a slow cooker. Top with enchilada sauce, beef broth, peppers, tomatoes, and about half of the cilantro. Cover pot and simmer on low for 4 hours or until pork is tender.
2. Scoop 3 ounces of the pork mixture onto each of the 6 pita breads and gently fold over each bread. Garnish with remaining cilantro and serve warm.