Pork Verde Enchiladas

May 02, 2016

245

These beautiful Pork Verde Enchiladas start out in the slow cooker. I cook the meat all-night with seasonings, beer and a small amount of liquid smoke. The next day I get everything ready to put together these enchiladas. I cook the tortillas in oil for a small amount of time to make them pliable, this is what Mexican restaurants do for their enchiladas too. I add chopped cilantro to the green enchilada sauce to liven it up. Then I start assembling the enchiladas. Enchiladas are not hard to mak

3.5 lbs. boneless pork shoulder
cooking oil
½ tsp. salt
¼ tsp. pepper
½ tsp. onion powder
1 tsp. oregano
1 tsp. chili powder
¼ tsp. liquid hickory smoke
½ cup water
½ cup beer (use additional water if you can\'t use beer)
1 tbsp. minced garlic

For Enchiladas
about 16 yellow corn tortillas
cooking oil
1 (28-oz.) can green enchilada sauce
? cup chopped cilantro
1.5 lb. shredded Monterey Jack cheese

I like to cook the meat overnight, then I can assemble the enchiladas in time for dinner since the pork takes 10 hours to cook and the enchiladas take some preparation and time in the oven. For the Slow...
See the full directions on my site

Nutritions

Calories
497

Sodium
398mg
16% DV

Fat
24g
38% DV

Protein
54g
109% DV

Carbs
3g
1% DV

Fiber
2g
10% DV

Slow Cooker