Wednesday, February 15, 2012

Sweet Pork Enchiladas

2-3 pound pork roast
1 cup brown sugar (divided)
1/2 envelope taco seasoning
1 cup mild salsa
12 corn tortillas
1 28 oz. can red enchilada sauce
(this recipe is also good with green enchilada sauce)
2 cups grated cheddar cheese
1 can ripe olives, drained
toppings (lettuce, tomatoes, sour cream, etc.)

Place a 2-3 pound pork roast in slow cooker. (I usually put two roasts in at the same time. I freeze the extra to use at another time.) But the recipe listed is for a 2-3 pound roast.

Rub 1/2 cup brown sugar and 1/2 package dry taco seasoning over top of roast. Pour 1 cup lemon lime soda around sides. Cover and cook on low 8-10 hours or until fork tender.

Add 1/2 cup brown sugar and 1 cup mild salsa. Using two forks, shred meat.

Place 2-3 cups shredded meat in a 9x13 casserole dish. Stir in 1 1/2 cups grated cheese and olives.

Tear tortillas and stir into casserole. Pour enough enchilada sauce to cover tortillas.

Top with remaining grated cheese. Bake at 350 for 30 minutes or until cheese is melted and bubbly.

Serve in individual bowls with desired toppings.


Emily@TheWickerHouse said...

This looks delish!!!
I know you had some cute vintage valentines on your blog the other day, but now I can't find them. They were super cute and I wanted to save them (pin them)

Anonymous said...

Hi Debbie, I really enjoyed your book on cooking with food storage. Would you please contact me? Thanks, Carolyn

The Rambler said...

Just flipping through your food storage book and thought you should know that the storage life of baking poweder is NOT at all indefinite as you stated. Even in #10 cans it's short term storage product. It begins to loose leavening potency after a year. Next time you do a new edition you can correct that.

The Rambler said...

I've found some more errors. I do love a lot of your book, but I think you needed an editor. Not "heirloom" and hybrid seeds. The correct terminology is "open pollination" seeds. Heirloom seeds are open pollination, but are defined by far more than that. Fish should be canned within two days of being caught and it doesn't need to be canned in pint jars, or soaked in salt water first (all meat and vegg are low acid). I think it would've been better to omit the section about canning fish altogether rather than just putting a bit of incomplete instructions in. It seems there's a lot of liability in that. Makes me insecure about trusting some of your other recipes. Sorry!

Anonymous said...

Hi Debbie. I have several of your books. Could you please contact me via email. I have a question.


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