Pork Enchiladas Verde
- 3 lbs. Indiana Kitchen Pork Shoulder Boston Butt
- 2 Tbsp. vegetable oil
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. onion powder
- 1 tsp. oregano
- 1 tsp. chili powder
- 1/4 tsp. liquid hickory smoke
- 1/2 c. water
- 1/2 c. beer or more water
- 1 Tbsp. garlic minced
- 16 yellow corn tortillas
- vegetable oil
- 28 oz. green enchilada sauce
- 1/8 c. chopped fresh cilantro
- 1 1/2 c. Monterey Jack cheese shredded
- Heat the oil in a large skillet over medium-high heat. Once hot, brown the pork on all sides. The pork will not be cooked through.
- Place in a slow cooker with the remaining pork ingredients. Cook on LOW 10 hours. Shred the meat with 2 forks.
- Preheat the oven to 350 degrees F.
- Heat about 1 inch of oil in a large skillet over medium-high heat. Fry each tortilla for about 2 seconds on each side. Drain on a paper-towel-lined plate.
- Mix the enchilada sauce and cilantro together in a small bowl. Pour roughly 1/4 c. enchilada sauce mixture in a 9x13 inch casserole dish, or enough to cover the bottom.
- Build the enchiladas. Add about 1/4 c. pulled pork to a tortilla, a drizzle of sauce, and a sprinkle with some cheese Lay seam side down. Repeat until all tortillas are used.
- Pour remaining verde sauce over the enchiladas. Sprinkle with 1 1/2 c. cheese. Cover the casserole dish with aluminum foil.
- Bake for 35 minutes covered. Remove foil and cook an additional 20 minutes. If you'd like your cheese more browned, broil on high for 5 minutes.