Cooking for some hungry fellas today, after a long day of house remodeling for a local organization. Whats on the menu? My Big Boy Pork and Cheese Enchiladas! BIG BOY SHREDDED PORK AND CHEESE ENCHILADA 5-6 pound trimmed pork bone-in Boston Butt ( you can buy boneless or trim out the bone.. I prefer bone in for the great “jus” left over from cooking.) 1 large or 2 small yellow onions sliced 1/3 cup ITK’s “Soul-Licious” Seasoning 2 jars ITK’s Chile Pepper and Rose Sauce (one for cooking the roast, the other for cooking the enchiladas) 1 cup Beef or Chicken stock (I used beef) (more ingredients below) Rinse and dry the pork roast. Sprinkle the Soul-Licious Seasoning all over, and in between the roast...and really rub it in. Add half the sliced onions to the bottom of your crock pot, and place the seasoned pork roast on top. Add the remaining sliced onions, one jar of Chile Pepper and Rose sauce, and pour the broth along the side of the roast. I cooked mine over night (Oh man, the dreams of shredded pork I had last night from the smell of it slow cooking) for about 10 hours. Depending on your settings. Remove meat. It will fall a apart.. lust break it up a little and let cool down Cheese Sauce: 2 cups Basic White sauce recipe 8 ounces Sharp shredded cheddar, or any combination of cheese you like (I don’t use processed cheese.. you know the kind that sets out on the grocery shelf in a large loaf size... but go for it if that’s what you enjoy) 1/4 cup Chile pepper/onion/tomato salsa or “Ro-Tel” type product Prepare your basic white sauce. Add shredded cheese and melt in smoothly, stirring all the while. Add salsa, and mix in. Set aside. Start building the Enchiladas: Preheat oven to 375 degrees 8 Large flour or corn tortillas Defatted “jus” from the crock pot Shredded Pork and Onion from the crock pot In a large skillet, remove some of the defatted “jus” from the crock pot and pour in the pan. Dip the tortilla on both sides and place on a cutting board. Add a good mound of the shredded pork and onion to the center, and spread out evenly long ways. Fold in both sides of the tortilla, and begin to roll... as you would a burrito. Place in a oiled baking dish. Complete until all the tortillas have been rolled Pour on cheese sauce, pour on the second jar of Chile Pepper and Rose sauce, and bake in the oven approximately 40 minutes. Remove and cool. garnish with fresh chopped cilantro, and serve with beans and/or Avocado and tomato salad. Dig in... Hope you enjoy!!
Posted on: Sun, 05 Oct 2014 22:32:35 +0000
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