Pork Carnita Red Enchiladas
First, you’ll need to make the Carnita’s.
4-5 lbs. pork sirloin roast (or pork shoulder roast)
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
½ teaspoon red pepper flakes
1 cup orange juice
2 limes, juiced
4 cloves garlic, minced
1 onion, quarted
1 4 oz. can diced green chilies
In a small bowl, combine chili powder, cumin, oregano, salt, pepper, and red pepper flakes. Rub on the outside of the pork roast thoroughly. In a large slow cooker, combine orange juice, lime juice, garlic and onion. Place pork on top. Cover and cook on low 8 hours, or 4-5 hours on high. Remove roast from slow cooker and shred. Stir in diced green chilies. Return to slow cooker and heat for an additional 30 minutes on low. Remove from slow cooker and refrigerate until you are ready to assemble enchiladas.
10-12 flour tortillas
2-3 cups Pork Carnita
1 can black beans, rinsed and drained
1 can whole kernel corn, drained
3 cups shredded cheddar or pepper jack cheese
1 large can red enchilada sauce
Preheat oven to 350-degrees F. In a large bowl, mix together pork carnita, black beans, corn, ½ cup enchilada sauce and ½ cup shredded cheese. Spray a 9 x 13-inch baking dish with cooking spray. Spread ½ cup enchilada sauce over the bottom of the dish. Add carnita mixture to tortilla’s and roll up, placing seam side down in baking dish. Pour over the remaining enchilada sauce, and bake 20-25 minutes. Remove from oven and cover with remaining cheese. Return to oven and bake another 15-20 minutes until the cheese is bubbling and golden. Let stand for 5-10 minutes before serving.