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This slow cooked pork just falls apart and is great for tacos, burritos or in this recipe enchiladas. The 3 hours it takes fills your home with an amazing aroma. My choice for cut of meat is the pork butt. (this is not to be confused with a actual pig’s butt either.) The pork butt is actually a shoulder cut, and it can be purchased with bone-in or out.

In a stock pot simmer:

• 1-4lb pork shoulder butt
• 2 onions, quartered with skin left on
• 2 large carrots, quartered
• 1 12oz frozen orange juice
• 1 small can Herdez red salsa
• 1 tbsp ground cumin
• water to cover

Place the pork in a deep pot and add the onions, carrots, 1/2 can orange juice concentrate, cumin and salsa. Add enough water to the pot to cover, and bring to a boil. Reduce heat to simmer, cover pot and simmer on low for 3 hours or until pork is tender. Preheat oven to 400˚ F. Remove meat from liquid in pot (discard the liquid) and spread the meat out on a roasting pan. Break/shred the meat into small chunks and drizzle with remainder of orange juice concentrate. Roast meat for 15 to 20 minutes until brown and crispy.

Filling for enchiladas:

• above cooked pork
• 7 oz can chopped green chilis
• 1/2 round of Cacique Cotija cheese (part skim milk cheese), crumbled
• 1 15 oz can of pinto beans, drained
• 1 cup cooked rice
• 1/2 cup shredded sharp cheddar cheese
• 1 onion, diced fine
• flour or corn tortillas

Place the filling on the tortilla length wise and roll up, this filling should make about 12-14 (distributed evenly). Place the rolled tortillas in a 13″ x 9″ baking pan that has been sprayed with PAM or oiled, with 1/2 cup of the following sauce on the bottom:

• 28 oz can Las Palmas Green Chili Enchilada Sauce
• 1 cup Sharp Cheedar cheese, shredded
• 1 cup Monterey Jack, shredded
• chopped fresh cilantro to sprinkle as garnish

Bake for 40 minutes, take out and sprinkle Sharp Cheddar and Monterey Jack cheese on top. Place back in the oven for 10 minutes. Remove and let cool slightly before serving.

For burritos:

Condiments:

• raw tortillas (found in refrigerated section in market)
• 1 can re-fried beans
• limes, quartered
• onions, thin slices
• fresh cilantro, chopped
• limes (quartered)
• avocados, seeded and sliced

Warm the flour or corn tortillas ( I use raw tortillas and cook them to order). Spread some of the beans on each tortilla and top with some of the pork. Squeeze a wedge of lime over each pork filled tortilla. Add the cilantro, onion, tomato, salsa, and avocado as desired. This makes 8 large burritos.

Tags: enchiladas, orange, pork
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I love the roasted chicken you can get at Costco. They smell incredible and taste just the same. The white meat is super moist and delectable. I use the white meat for the enchiladas and reserve dark meat for a salad or soup. The carcass gets put in a pot for a stock. I’ll post that recipe later this week, too.

Filling:

• 1 roasted chicken, white meat, shredded
• 7 oz can chopped green chilis
• 1/2 round of Cacique Cotija cheese (part skim milk cheese), crumbled
• 1 15 oz can of pinto beans, drained
• 1 cup cooked rice
• 1/2 cup shredded sharp cheddar cheese
• 1 onion, diced fine

Preheat the oven to 350˚ F. Place the filling on the tortilla length wise and roll up, this filling should make about 10-12 (distributed evenly). Place the rolled tortillas in a 13″ x 9″ baking pan that has been sprayed with PAM or oiled, with 1/2 cup of the following sauce on the bottom:

• 12 flour or corn tortillas (medium size)
• 28 oz can Las Palmas Green Chili Enchilada Sauce
• 1 cup Sharp Cheedar cheese, shredded
• 1 cup Monterey Jack, shredded
• chopped fresh cilantro to sprinkle as garnish

Bake for 30 minutes, take out and sprinkle Sharp Cheddar and Monterey Jack cheese on top. Place back in the oven for 10 minutes. Remove and let cool slightly before serving.

Tags: chicken, enchiladas, green chilis
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