I picked up a pork shoulder at the grocery store recently and decided to make a big batch of shredded pork. I simply seasoned it with sea salt, freshly cracked pepper, cumin, garlic powder, dried oregano, and coriander. I seared the meat on medium-high heat then cooked it low and slow in the oven with some chicken broth, chopped garlic, chopped cilantro, and chopped Anaheim pepper for 6 hours, until it was tender and shredded easily. The pork was so fantastic! It had a wonderful flavor and was really tender and juicy. I used the shredded pork to make enchiladas with a bit of Monterey jack cheese and homemade enchilada sauce. They were some of the best enchiladas I have ever made!
Shredded Pork and Monterey Jack Enchiladas with Homemade Enchilada Sauce:
- 2 tsp olive oil
- Pork shoulder, trimmed of fat
- Sea salt and freshly cracked pepper, to taste
- Cumin, to taste
- Garlic powder, to taste
- Coriander, to taste
- Dried oregano, to taste
- 2 cups of chicken broth
- A handful of cilantro, chopped
- 6 cloves of garlic, chopped
- 1 Anaheim pepper, seeded and chopped
How to Make Shredded Pork and Monterey Jack Cheese Enchiladas with Homemade Enchilada Sauce
- Corn tortillas
- Monterey Jack cheese
- Enchilada sauce
- Sour cream
- Green onion, diced
Wet a dishcloth or several paper towels and ring out. Place the corn tortillas inside and cook them in the microwave for 60-90 seconds until soft and pliable.
Coat the baking dish with cooking spray then pour some enchilada sauce over the bottom. Take a corn tortilla and spoon shredded pork along the center then roll and place into the pan. Repeat until finished. Add the rest of the enchilada sauce over the enchiladas. Top with cheese then cover with tinfoil and place into the oven.