Sunday 4/8


Sweet Pulled Pork Enchiladas

For the Pulled Pork:
3 lb. Boneless Pork Shoulder Roast
16 oz. Root beer (non-diet), divided
1/4 cup water
1/2 tsp garlic salt
1/4 tsp black pepper
1 1/4 cup enchilada sauce
4 oz. can diced green chiles
3/4 cup brown sugar

For the Enchiladas:
2 cups enchilada sauce , divided
8 to 10 corn & flour blended tortillas (or just corn)
3 to 4 cups shredded marbled cheddar cheese

Optional Toppings:
Sour cream
Diced Tomato
Diced Avocado

Place the pork in your slow cooker and pour in 8 oz of root beer and 1/4 cup of water. Season the pork with garlic salt and pepper, then cover and let cook on LOW for 6 hours.
After 6 hours remove pork and shred with two forks. Drain any liquid from the crock pot and return pulled pork to the crock pot.
Combine the remaining root beer, 1 1/4 cup enchilada sauce, green chiles and brown sugar in a blender and blend until smooth. Pour over shredded pork and stir to combine. Cover and cook on LOW for an additional 2 hours.

To make Enchiladas:
Preheat oven to 375 degrees F.
Pour 1/2 cup of enchilada sauce on the bottom of a 9x13" casserole dish.

Place a generous 1/3 cup of pork on a tortilla and top with 1/4 cup of shredded cheese, then roll up.  Place seam side down in the casserole dish. Repeat until the casserole dish is filled.
Pour the remaining enchilada sauce over the top of the tortillas and spread so the tortillas are coated. Top with the remaining shredded cheese.
Bake for 15 to 20 minutes or until the cheese is melted nicely in the center. Let cool for 5 minutes before serving. Enjoy!