Slow Cook Pork Carnitas - Enchiladas - and Tomatillo Sauce.

 

There are few things I love more than pulled pork in all of its garlicky, peppery, yumminess.

What I like even more is that it's the perfect meal to make in the summer when you'd rather be outside than inside. Using a slow cooker to allows you to invest about 5 minutes of prep time, then turn the slow cooker on low, come back in 8 to 10 hours and dinner is ready. Meanwhile, you get to enjoy your day.

What I love best of all about slow cooker pork carnitas is its versatility:

Serve with rice and vegetables
Add a bun, BBQ sauce, and chips and eat out on the deck
Grab some soft tacos, cilantro, cohito cheese for pork tacos
Change up your usual chili recipe by swapping in pulled pork
Or try my recipe for pork enchiladas with homemade tomatillo sauce

So, in today's column I'm going to share three recipes to get you cooking and out the door...

Slow Cooker Pulled Pork

Place the following ingredients in your slow cooker, turn on Low, let cook fro 8-10 hours:

Pork Shoulder Roast
1 cup of chicken stock or 8 oz of beer
¼ cup of lime juice, bitter orange juice
4 cloves of garlic
½ teaspoon smoked paprika
1 teaspoon of cumin
2 teaspoons of chili powder
salt and pepper to taste

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Tomatillo Sauce or Salsa

Place the following ingredients on a baking sheet, place under the broiler for 4 minutes, until the skins of the tomatillos blister. Then place the ingredients in a food processor and blend until you get a chunky sauce. You can use this as a salsa with chips or as a sauce for your enchiladas.

 

1 lb tomatillos, remove the papery outer skin
2 onions, outer skin removed, cut in half
4 cloves are garlic
1 jalapeno, cut in half, seeds removed

 

 

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Pulled Pork Enchiladas

This is a great make-ahead meal because all the ingredients are already cooked. You can freeze or take to a pot-luck dinner.

Preheat an oven for 350F.

Coat the bottom of a 9x13inch baking dish a thin layer of the tomatillo sauce.
Holding your flour or corn tortilla in one hand, add shredded pepper-jack cheese, shredded pork, close gently and place seam-side down in the baking dish. Continue until baking dish is filled.
Ladle the tomatillo sauce over the enchiladas and top with the remaining shredded cheese.
At this point, you can freeze the dish for later. Or bake it for 20-30 minutes until the enchiladas are heated through and the cheese is melted.

Enjoy!

 

Suzanne Elizabeth Anderson is the author of 10 books, including a cookbook: Comfort Me: Easy Meals to Bring Your Family Back to the Table Join Suzanne at: www.facebook.com/suzanneelizabeths or www.suzanneelizabeths.com.