Shredded Pork and Monterey Jack Cheese Enchiladas with Homemade Enchilada Sauce
Servings 4
Equipment
- Large Dutch oven
- 9-inch Baking Dish
Ingredients
Pork:
- 1 tbsp 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
Remaining Ingredients:
- Corn tortillas
- Monterey Jack cheese
- Enchilada sauce
- Green onion sliced
- Sour cream
- Guacamole
- Hot Sauce
Instructions
- Preheat the oven to 300 degrees.
- Heat the olive oil in a Dutch oven over medium-high heat. Season the pork shoulder with all the seasonings, to taste, evenly on all sides. Side Note: I just sprinkled it on evenly and didn't measure the spices.
- Once the Dutch oven is hot, sear the pork shoulder on all sides for 4-5 minutes or until it has a golden-brown crust.
- Add the chicken broth, cilantro, garlic, and Anaheim pepper to the Dutch oven.
- Cover with a lid and place into the oven for 3 hours.
- Turn the pork shoulder over and cook for 2-3 hours or until it shreds easily and is very tender and juicy.
- Remove as much fat as possible, then shred the meat with two forks. Set aside.
- Place the corn tortillas inside a damp tea towel or paper towels, 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, roll it, and place it in the pan. Repeat until finished.
- Add the remaining enchilada sauce over the enchiladas.
- Top with cheese, then cover with foil and place into the oven.
- Bake for 25 minutes, then remove the foil and continue baking for 5 minutes, or until the cheese is melted.
- Remove from the oven and sprinkle the top with green onions.