Hello there! Did you realized that May 1st is on Friday?! May is a great month for many reasons… the kick off of summer with Memorial Day, beautiful perennials popping up all over, pulling out the summer dresses and last but not least, GRILLING SEASON begins! This recipe isn’t one that you make on the grill, but don’t worry, I will have plenty more of those coming.
One of the best ways to use a slow cooker is slow cooking a big hunk of meat. Below is what the pork mixture looks like when you take it out of the slow cooker. So tender and flavorful, the pork just falls apart.
Slow Cooker Shredded Pork Enchiladas
- 3-4lb boneless pork butt or shoulder roast
- 1 large onion, roughly chopped
- 6-8 cloves garlic, peeled and smashed
- 2-3 cups reduced sodium beef broth
- 1 1/2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons garlic powder
- 1/2 teaspoon onion powder
- lots of pepper
- 4 oz can chopped green chiles, drained
- 8 tortillas
- 8oz Monterey Jack cheese, shredded and divided
- 2 (10 oz) cans enchilada sauce
- avocado, green onions, sour cream, salsa, etc. for topping
- Place the onions and garlic in a large slow cooker. Cut the pork into 4 or 5 large pieces and trim any excess fat. Place on top of the onions and garlic in the slow cooker. Add the beef broth and spices. Cook on low for 6-7 hours.
- Remove pork from the slow cooker. Shred with a fork (if all goes well it should be very tender and fall apart easily). Place in a bowl with most of the cooked onions and about 1/2 cup of the liquid from the slow cooker to keep the meat moist. Add the green chiles to the pork and onions.
- Spray a large baking dish with olive oil spray. Pour a thin layer of enchilada sauce on the bottom of the baking dish. Lay out the tortillas. Place about 1/2 cup of the pork mixture into the middle of each tortilla. Add 1-2 tablespoons of shredded cheese on top of the pork mixture. Roll up and place with the seam side down in the baking dish. Continue this until you run out of filling (I made 8 large enchiladas).
- Cover with aluminum foil and bake in a preheated 350 degree oven for 20-25 minutes, or until bubbly. Remove the foil and bake another 5 minutes or so. Let sit for a few minutes before you cut into the enchiladas. Top with the toppings of your choice.
Makes 8 servings.
Recipe adapted from Iowa Girl Eats