Slow-Cooked Pork
4 pounds Boston Butt Pork Roast
1 cube beef bouillon
1 cup boiling water
3 cloves garlic, minced
1 cup minced onion
2 teaspoons dried oregano
2 teaspoon sea salt
1 teaspoon freshly ground black pepper
Enchilada Sauce:
1 cup minced onion
2 cloves garlic, minced
10 oz. can tomato paste
15.5 oz. can crushed tomatoes
2 cups water
4 teaspoons chili powder
2 teaspoons vinegar
2 teaspoons sugar
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground pepper
Filling:
30 small corn tortillas
8 oz. Queso Blanco cheese spread, cut into small pieces
10 oz. grated Colby Jack cheese
In a large skillet, brown pork roast in 1-2 tablespoons hot oil. Sear on both sides to capture juices. Transfer to a large crock pot. Add boiling water and beef bouillon cube. Stir to dissolve. Add garlic, onion, oregano, salt and pepper. Cover and cook for 6-8 hours on low until pork is tender and falls apart at the touch. Shred pork to bite-size pieces and mix well with juices.
Preheat oven to 375 degrees. Spoon 1/3 cup enchilada sauce to bottom of 9x13 casserole dish. Spread to coat the bottom of the dish. Place 5 tortillas on top of the sauce, overlapping as needed to the edges of the pan. Ladle an additional 1/3 cup sauce over the tortillas. Add 1/4 of drained pork. Sprinkle with 2 oz. cheese chunks. Repeat layers once more. For the third layer, add another 5 tortillas, Spread with 1/2 cup enchilada sauce, making sure to cover all of the tortillas. Sprinkle with 5 oz of Colby Jack cheese.
Repeat for the second pan of enchiladas. Bake uncovered for 30-40 minutes, until bubbly. Serve warm. Serves 16-20.
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