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.
