Roasted Shredded Pork Enchiladas
- Ready In:
- 3hrs 30mins
- Ingredients:
- 21
- Yields:
-
12 enchiladas
- Serves:
- 6-12
ingredients
-
Pork roasted for Enchiladas
- 2 -3 lbs pork roast (Bone in or boneless as long as it's fairly lean)
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon sage
- 1 teaspoon cumin
- 1⁄2 teaspoon cracked mixed peppercorn
- 2 tablespoons bacon drippings
- 4 fresh garlic cloves (coarsly diced)
-
For Slow Cooking
- 2 cups water
- 1 tablespoon cumin (Mounded, not level or heaping)
- 2 tablespoons chili powder
- 1 -2 bay leaf
-
Sauce
- 6 ounces tomato paste
- 1 tablespoon chili powder (Mounded, not level or heaping)
- 1 tablespoon cumin
- 1 tablespoon cilantro (1/2 cup fresh can be used)
- 1⁄2 teaspoon onion powder (1 small fresh finely minced can be used)
- cayanne pepper and sea salt
- 12 corn tortillas
- vegetable oil for frying tortilla
- 1 lb grated cheese (Monteray Jack or similar)
-
Condiments
- sour cream, Shredded Lettuce, Diced Tomato, onion and Japalenos
directions
- Rub Pork Roast with first 4 ingredients. Melt 1 tsp bacon drippings in a oven safe fry pan or dutch oven with 2 cloves of garlic. Put roast in pan and top with remaining bacon drippings and garlic. Roast at 325 for 1 hour. The meat will be just a bit underdone but it'll have the roasted flavor.
- Remove the roast to the slow cooker and add the remaining slow cooking ingrediants to the roasting pan to deglaze pan drippings. Bring the pan liquid just to a simmer and add to crock pot. Cook crock pot on high till it just comes to a simmer then turn it to low for 3 hours.
- Remove the roast and shred with forks. Put liquid from crock pot in a fry pan and reduce till about 1 cup and add the shredded meat. Continue to reduce till meat is moist but not dripping, stirring occasionally. Set aside.
- Combine the Sauce ingredients in a 2 quart sauce pan and simmer 5 minutes.
-
Assembly:
- Put 2-3 Tbsp oil in a fry pan and heat to high. Add tortillas 1 at a time for a few seconds, flip, then remove to paper towels to drain excess oil, stacking paper towel, tortilla, paper towel, tortilla, etc. Pour 1/2 sauce in a flat dish and dip tortillas one at a time in the sauce. After dipping place in a baking dish, sprinke with cheese then shredded meat and roll Repeat for all 12 tortillas Pour remaining sauce over enchiladas the to with remaining cheese.
- Bake at 350 for 30 minutes. Remove separately and garnish as desired.
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