Pork Verde Enchiladas
Started in the slow cooker and finished in the oven, these pork verde enchiladas for one delicious dinner.
Ingredients
- 3 lbs.boneless pork shoulder ((around 3-4 lbs))
- 2 tbsp.vegetable oil
- ½ tsp.salt
- ¼ tsp.pepper
- ½ tsp.onion powder
- 1 tsp.oregano
- 1 tsp.chili powder
- ¼ tsp.liquid hickory smoke
- ½ cupwater
- ½ cupbeer (use water if you can't use beer)
- 1 tbsp.minced garlic (4-6 plump cloves)
- 16yellow corn tortillas
- vegetable oil
- 28 ozgreen enchilada sauce
- ⅛ cupchopped cilantro
- 1 ½ lbs.monterey jack cheese (shredded)
Directions
For the slow cooker pork:
- 1
In a large skillet set to medium-high heat add the oil.
- 2
Once hot, brown the pork roast on all sides.
- 3
Place in to the slow cooker with all the remaining ingredients over the pork roast.
- 4
Cover and cook on LOW for 10 hours.
- 5
Shred the meat with 2 forks, set aside.
For the enchiladas:
- 1
Set a skillet over medium-high heat.
- 2
Add about an inch of oil.
- 3
Cook each corn tortillas for about 2 seconds on each side, place them onto paper towels to drain the oil. (see notes)
- 4
Get everything else that is needed to make the enchiladas ready. Mix the enchilada sauce and cilantro together in a small bowl.
- 5
Preheat the oven to 350°F.
- 6
Spread a small amount of enchilada sauce in the bottom of the casserole dishes.
- 7
Lay a cooked tortilla down in the sauce in the casserole dish, add about a 1/4 cup of pulled pork, a sprinkle of cheese and a drizzle of enchilada sauce, roll up the tortilla and put the seam down.
- 8
Repeat this until all the meat is gone.
- 9
Add a touch of enchilada sauce to the top of the enchiladas, add about a cup and half of cheese to the top of each casserole dish.
- 10
Cover with foil.
- 11
Bake for 35 minutes covered and then 20 minutes uncovered. If you like browned cheese on top (like mine), set the oven to broil and cook for about 5 minutes until the cheese is browned.
- 12
Serve and enjoy!