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.
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.
Recipe courtesy of Juan-Carlos Cruz