1 tablespoon vegetable oil1 large onion, chopped (about 1 cup)4 cloves garlic, minced2 jars (16 ounces each ) Pace® Picante Sauce1 cup water1 medium red bell pepper, chopped (about 1 cup)8 green onion, chopped (about 1 cup)1 bunch fresh cilantroleaves, chopped (about 1 cup)0.25 cup lemon pepper seasoning0.25 cup ground cumin0.25 cup chili powder1 tablespoon lime juice4 pounds pork loinroast, netted or tied1 can (about 4 ounces) diced green chiles, drained12 flour tortilla, warmed2 cups shredded Monterey Jack cheese(about 8 ounces)
Heat the oil in a 12-inch skillet over medium heat. Add the onion and garlic and cook until they're tender. Stir the picante sauce, water, red pepper, green onions, cilantro, lemon pepper, cumin, chili powder and lime juice in the skillet.Place the pork into a 5-quart slow cooker. Pour the picante sauce mixture over the pork.Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender.Remove the pork from the cooker to a cutting board and let it stand for 10 minutes. Using 2 forks, shred the pork.Spoon 5 cups picante sauce mixture into a 2-quart saucepan. Stir in the chiles and cook over medium-high heat to a boil. Reduce the heat to low. Cook and stir for 15 minutes or until the mixture thickens.Spoon 1 cup pork down the center of each tortilla. Top each with 2 tablespoons green chile sauce. Fold the sides of the tortillas over the filling and then fold up the ends to enclose the filling. Divide the remaining green chile sauce and the cheese over the burritos.