CHEESY PORK ENCHILADAS WITH 10 MINUTE SMOKY ENCHILADA SAUCE.

slow cooker pork

· 5 pounds boneless pork tenderloin roast

· 1 teaspoon salt

· 1 teaspoon pepper

· 1 tablespoon grapeseed oil

· 4 ounces your favorite beer

enchiladas

· 2 garlic cloves, minced

· 1 (4-ounce) can diced green chiles

· 8 ounces monterey jack cheese, freshly grated

· 4 ounces sharp white cheddar cheese, freshly grated

· 8 to 10 flour or corn tortillas

· cilantro for topping, lime for spritzing

enchilada sauce

· 2 tablespoons olive oil

· 2 tablespoons flour

· 1 1/2 cups low-sodium chicken stock

· 15 ounces tomato sauce

· 2 tablespoons tomato paste

· 2 tablespoons chili powder

· 1 1/4 teaspoons cumin

· 1 teaspoon onion powder

· 1/2 teaspoon garlic powder

· 1/2 teaspoon smoked paprika

· 1/8 teaspoon cayenne pepper

· 1/4 teaspoon salt

· 1/4 teaspoon pepper

I included the directions here for the pork in the slow cooker, but you can obviously use

leftover pork or make the pork a day or two ahead!

Season the pork with the salt and pepper. Heat the oil over medium

high heat(my slow cooker does this, if yours doesn’t, do it in a dutch oven on the stovetop

and add the pork, searing it on all sides.

You want each side to be golden brown. Place the pork in the slow cooker and add the beer.

Cook for 8 to 10 hours, or until the pork falls apart easily.