Pork Roast Enchiladas

This makes a ton of food so whatever you don't use can easily be kept in the freezer.


1 small pork roast (approx 5 lbs)
2 23 oz. cans tomato sauce
1/3 c. Worcestershire sauce
2/3 c. sugar
1/3 c. ketchup
1 Tbsp. dried onion salt to taste
1 squeeze of BBQ sauce
mozzarella cheese, shredded
flour tortillas (the uncooked ones are the best)
cooked rice (1 cup for about 4 burritos)
black or pinto beans
green Chile enchilada sauce


Cook the pork roast on low for about 6 hours, or until cooked through. You can lightly salt and pepper. Add about 1/2 cup water in the bottom so it doesn't stick to the pot. It will produce a lot of juices on it's own. When it is fully cooked, discard the juice and shred the pork. Just before the pork is done (or while you let it cool enough to shred it) combine in a large pot the tomato sauce, Worcestershire sauce, sugar, ketchup, dried onion, salt, and BBQ sauce. Warm over low-med heat and stir until the sugar is dissolved and it's all well blended. Add the shredded pork to it and let it all warm through.While the pork sauce mixture is warming, cook the tortillas and rice. Layer in the tortillas the rice, beans, a little bit of mozzarella cheese, a couple teaspoons of green Chile enchilada sauce (reserve the majority for later) and the pork mixture. Wrap the tortilla and place in a baking dish. When you've prepared all the enchiladas you need, cover with the remaining green Chile enchilada sauce and mozzarella cheese. Bake for about 20 minutes at 350 degrees, just enough to warm it through and melt the cheese.

Serve with sour cream, salsa, and chips
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