Pulled Pork Enchiladas (Crockpot)

By ctaubenheim

Ingredients

• 3 1/5 lbs boneless pork shoulder
• 1 14oz can chicken broth
• 1/2 cup chopped onion (1 medium)
• 6 cloves garlic, minced
• 1 Tbsp ground cumin
• 2 - 3 tsp ground chipolte chile pepper or hot chili powder
• 1 tsp salt
• 3 10oz cans enchilada sauce
• 1 Tbsp snipped fresh cilantro
• 1 4oz can diced green chili peppers
• 8 oz cotija cheese, shredded (2 cps)
• 8-12 8 inch flour tortillas
• snipped fresh cilantro
• diced tomato or quartered grape tomatoes
• sour cream (optional)

Details

Preparation time 40mins
Cooking time 670mins

Preparation

Step 1

Trim fat from pork. In a 3 1/2 - 4 qt slow cooker, combine pork shoulder, broth, onion, garlic, cumin, ground chipolte chile pepper or chili powder, and salt. Cover and cook on low heat setting for 10 to 11 hours or on high heat setting for 5 to 6 hours. Preheat oven to 400. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands*. In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2 Tbsp of the reserved cooking liquid, and the 1 Tbsp snipped cilantro. Set aside. In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3 qt rectangular baking dish; set aside. Divide pork mixture and 1 1/2 cups of the cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas, seam side down, in the prepared baking dish (lace tortillas close together); top with the remaining enchilada green chile pepper mixture. Cover with foil; bake for 25 minutes or until heated thru and cheese is softened and starts to brown slightly. Sprinkle with additional snipped cilantro and tomato. If desired, serve with sour cream.