These enchiladas are amazing. I did a web search many years ago, and found this on mediadrome.com. I’ve never visited the site any other time than to print off this recipe. You can use this pulled pork to make BBQ sandwiches as well – just add your own special BBQ sauce and serve up on a bun with a side of coleslaw and cornbread. Be warned though… if you cook this pork overnight in the crock-pot, you’re bound to have weird dreams. I always do when I cook this up, and so does my mom. Cheers!
3-4 lbs. pork shoulder
8 cups chicken or vegetable stock
Water
2 whole heads garlic, cut in half
2 tbsp. chili powder
2 tbsp. chipotle chili powder
1 tbsp. black pepper
2 tbsp. salt
corn or flour tortillas
enchilada sauce
fresh cilantro
sour cream
cojita cheese (or pepper jack cheese), shredded
Place the pork roast in a slow cooker. Add the stock and enough water to completely cover the pork. Add the garlic and stir in the chili powders, black pepper, and salt. Let the meat cook on low for 6 to 8 hours, or overnight.
Remove the pork from the liquid, and using two forks, “pull” the meat into strands, and place in a bowl. Stir about ½ cup of enchilada sauce into the pork. Preheat the oven to 400 degrees F and spread a bit of the enchilada sauce in the bottom of a baking dish so the entire bottom is coated with sauce. Pour some of the enchilada sauce into a wide, shallow bowl or plate, and coat each corn tortilla with sauce on both sides (if using flour tortillas, you can skip this step).
Add some of the pork to the tortilla and top with a little bit of cheese, then roll up and place it in the baking dish. Sometimes the corn tortillas will crack as you try to roll them, but the enchilada will still taste great. When the baking dish is full of rolled tortillas, sprinkle the top with a little more cheese and cover with aluminum foil. Bake in the oven for about 20 minutes, or until heated through and the cheese is melted. Serve with cilantro, sour cream, and additional cheese.
Enjoy!
