Category: Pork -

Pork Verde Enchiladas     

Ingredients:
3.5 lb boneless pork shoulder
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. onion powder
1 tsp. oregano
1 tsp. chili powder
1/4 tsp. liquid smoke
1/2 cup water
1/2 cup beer
1 Tbsp. minced garlic

For Enchiladas:
about 16 yellow corn tortillas
cooking oil
28 oz. green enchilada sauce
cilantro, chopped
2 lb. shredded Monterey Jack cheese

Preparation:
Pork:
Place roast in slow cooker. Add remaining ingredients over roast. Cover and cook on low for 10 hours. Shred meat.

Enchiladas:
Heat about an inch of oil in a skillet over medium high heat. Cook each tortilla for about 2 seconds on each side, place them on paper towels to drain.

Mix enchilada sauce and cilantro together. Preheat oven to 350 degrees. Spread a small amount of sauce in the bottom of the dish. Lay a tortilla in the sauce, add about 1/4 cup pulled pork, sprinkle of cheese, and a drizzle of enchilada sauce, roll up and place seam down. Repeat until all meat is gone. Pour remaining sauce on top and cover with cheese.

Bake, covered with foil, 35 minutes, then 20 minutes uncovered.

Date added: 2019-01-03
Number of visits: 2682