PULLED PORK ENCHILADAS Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 lb. pork butt
12 (6 inch) flour or corn tortillas (which ever you like best)
4-5 cups shredded Monterey Jack cheese
Enchilada Sauce
1 (15 oz.) can tomato sauce
2/3 c. water
1 T. chili powder
1/2 tsp. oregano
1/4 tsp. cumin
2 jalapeņo peppers, chopped
1 clove garlic, chopped
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Directions: |
Directions:Enchilada Sauce: Mix all ingredients in sauce pan and bring to a boil. Reduce heat and simmer uncovered 5 minutes.
Make two batches of enchilada sauce. Rinse and pat dry the pork butt. Season with salt and pepper and place in a slow cooker. Cover with one recipe of Enchilada Sauce and cook on low 6-8 hours until fork tender. Remove meat from crock pot and lightly cover with foil. Cool for about an hour and then shred with a fork. Place meat in a bowl and mix in a couple of large spoonfuls of sauce from the crock pot - enough to moisten the meat.
Spray a 13x9 or larger pan with Pam and cover bottom with a couple large spoonfuls of the 2nd recipe of enchilada sauce. Heat each tortilla in a saute pan on stove to soften before rolling. Place a large spoonful of pork and a handful of cheese on each tortilla and roll. Arrange tortillas seamside down in pan (6 on each side) and cover with about 3/4 of the enchilada sauce. Cover tightly with foil and bake at 400 degrees for 25 minutes. Uncover and sprinkle with remaining cheese (want about 2 cups) and bake 5 more minutes. Allow to cool for 10-15 minutes before serving. |
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