Carter's favorite Pork Enchiladas

Pork Enchiladas

Rachel Hall

Pork Roast

2-3 pound pork roast

3/4 cup brown sugar

1/4 cup chili powder

2 Tbsp cumin

2 Tbsp smoked paprika

1 Tbsp garlic salt

2 tsp onion powder

2 tsp black pepper

1/4 cup oil

1/4 chicken stock

Mix all the dry ingredients in a bowl then add the oil and chicken stock to create a paste.  Place Pork roast in crock pot and pour the paste over the roast.  There will be extra sauce in the bottom but use it all.  Cover and cook on high 4-5 hours or low 8-9 hours.  When the meat is ready, shred with two forks and coat all the meat with the leftover sauce in the crock pot. Set aside

Enchilada sauce

Sauté chopped bell peppers in some oil and season with salt and pepper until browned and wilted.  Set aside.  In that same pan add 1/2 chicken stock and half a bottle of green Herdez salsa verde.  Cook until it is heated through.  Then turn off the heat and stir in 1/4 cup cream, and 1/2 cup plain greek yogurt or sour cream.  Stir until smooth.  

Assembly

In a 9X13 pan, spread 1/4 cup of the sauce on the bottom, then fill softened corn tortillas with the shredded pork and sprinkle some of the sautéed peppers on the top.  Roll and repeat to fill the whole pan.  Then pour the remaining sauce over all the enchiladas.  Top with grated Monterey Jack cheese and bake at 350 degrees for 30 minutes or until the cheese bubbles and browns.  Top with chopped cilantro and enjoy!