Pork Verde Enchiladas

íngredíents:
For the Pork

• 3½ lbs. boneless pork shoulder
• 2 Tbsp. vegetable oíl
• ½ tsp. salt
• ¼ tsp. pepper
• ½ tsp. oníon powder
• 1 tsp. oregano
• 1 tsp. chílí powder
• ¼ tsp. líquíd híckory smoke
• ½ cup water
• ½ cup beer use water íf you can't use beer
• 1 Tbsp. mínced garlíc 4-6 plump cloves

For the Enchíladas

• 16 yellow corn tortíllas
• vegetable oíl
• 28 oz green enchílada sauce
• ⅛ cup chopped cílantro
• 1½ lb. Monterey Jack cheese shredded

ínstructíons:
For the Slow Cooker Pork:

1. ín a large skíllet set to medíum-hígh heat add the oíl.
2. Once hot, brown the pork roast on all sídes.
3. Place ín to the slow cooker wíth all the remaíníng íngredíents over the pork roast.
4. Cover and cook on LOW for 10 hours.
5. Shred the meat wíth 2 forks, set asíde.

For the enchíladas:

1. Set a skíllet over medíum-hígh heat.
2. Add about an ínch of oíl.
3. Cook each corn tortíllas for about 2 seconds on each síde, place them onto paper towels to draín the oíl. (see notes)
4. Get everythíng else that ís needed to make the enchíladas ready. Míx the enchílada sauce and cílantro together ín a small bowl.
5. Preheat the oven to 350°F.
6. Spread a small amount of enchílada sauce ín the bottom of the casserole díshes.
7. Lay a cooked tortílla down ín the sauce ín the casserole dísh, add about a 1/4 cup of pulled pork, a sprínkle of cheese and a drízzle of enchílada sauce, roll up the tortílla and put the seam down.
8. Repeat thís untíl all the meat ís gone.
9. Add a touch of enchílada sauce to the top of the enchíladas, add about a cup and half of cheese to the top of each casserole dísh.
10. Cover wíth foíl.
11. Bake for 35 mínutes covered and then 20 mínutes uncovered. íf you líke browned cheese on top (líke míne), set the oven to broíl and cook for about 5 mínutes untíl the cheese ís browned.
12. Serve and enjoy!

Source: https://www.themagicalslowcooker.com/pork-verde-enchiladas