Just a little ole working gal, who loves food

Tuesday, April 26, 2011


This year I hosted Easter for my parents and the in-laws. And because it was at my house, and I get to choose what we are eating I decided to go against the grain and cook something completely not Easter related but equally as delicious as chocolate. That's right...as good as chocolate! Here is my take on Pork Enchiladas!

Take 1 or 2 pork shoulders and place them in a dish or pan.

Now add some spice to them! I usually add about a Tbsp each of the following: Salt, Pepper, Chili Powder, Garlic Powder, Cumin, Paprika, Dried Oregano. Then 2 Tbsp chopped garlic, 1 Onion chopped and 4 Tbsp White Wine Vinegar. Rub it all into the pork getting into every crevice and fold of the meat.
Now place the shoulders in your slow cooker. Well..I tried to anyways...my slow cooker was wayyyyy too small for these suckers.
See? Almost fit..but not quite. I removed them from the slow cooker and placed them back in the pan and in the oven at 300F for 6-8 hours. If using the slow cooker, cook on low for 8-10 hours.
When the pork is about 1/2 to complete..start your red sauce. You will need about 4 cans of Enchilada sauce.
But first..make your roux. To make a roux, on medium heat combine 2 Tbsp flour with some olive oil and whisk until combined. The roux will help thicken your sauce since you will be adding some chicken stock to it.
It should start to bubble up and look like this. Keep on whisking for a couple of minutes. It should start to give off a slightly nutty scent..do not burn!
Now add the sauce. Keep on whisking and reduce the heat to low. .

Add about 1 Quart of chicken stock to the sauce and reduce heat to low. Simmer for about 30 minutes. I like to add some chopped cilantro to the sauce at this point too!
By now the pork should be cooked. Let cool for about 20 minutes or until you are able to handle the meat.
Shred the pork by hand or with forks and place in a deep dish.
Now add some colour!! I like to add a can of black beans, some corn, and 2 cans green chili's! I have also added black olives in the past too!
Combine the ingredients and you are ready to start assembly!
In a large lasagna pan ladle some sauce on the bottom of the pan.
Dip your corn tortilla in the sauce
And fill with your pork topping, grated cheddar and Monterrey jack cheese, and some green onion.
Roll up the tortilla and place in the pan. Once you are finished filling and rolling the tortillas ladle the rest of the sauce over the enchiladas.
Top with more cheddar and Monterrey jack. Garnish with more cilantro and green onion and bake in a 350F oven for 30minutes covered and 10 minutes uncovered.
There you have it...an Easter feast!

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