BHG / Crystal Hughes
Enchiladas are aclassic Mexican comfort dish.
Ingredients
312lb.boneless pork shoulder
1(14-oz.
)candiced green chile peppers
8oz.cotija cheese, shredded(2cups)
8to12(8-in.
Credit:BHG / Crystal Hughes
Cover and cook on low for 10 to 11 hours or on high for 5 to 6 hours.
Shred Pork Shoulder
Preheat oven to 400F.
Remove the pork from slow cooker, reserving the cooking liquid.
Credit:BHG / Crystal Hughes
Using two forks, shred the meat into coarse strands.
The cooking liquid will thicken.
To serve, pour the cooking liquid into a small saucepan; heat over low heat until boiling.
Credit:BHG / Crystal Hughes
Continue as directed in Steps 3 through 6.
Bake Enchiladas
Roll up the tortillas, placing them seam sides down in the prepared baking dish.
Top with the remaining enchilada-green chile pepper mixture.
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Cover with foil; bake for 25 minutes.
Add Toppings and Enjoy
Sprinkle the pulled pork enchiladas with additional snipped cilantro and tomato.
If desired, serve with sour cream.
Credit:BHG / Crystal Hughes
2,000 calories a day is used for general nutrition advice.
Credit:BHG / Crystal Hughes
Credit:BHG / Crystal Hughes
