While this recipe is super simple compared to the others I have created, it is amazingly tasty. Sometimes we need low-maintenance recipes to balance out our busy lives, right?
Time is your friend with this recipe! Do not rush success. If you would rather use a slow cooker than an oven, I would suggest placing the seared roast, sauce & onions in the crock pot and letting it cook on low for 6-8 hours.
This is a another family-size recipe and would be an excellent idea to serve at large gatherings or potlucks.
Ingredients:
4-5 lb. boneless pork roast
1 small onion halved & sliced thinly
1 28 oz. can of green chili enchilada sauce
2 tbs. vegetable oil
salt & pepper
soft tortilla shells
shredded cheddar cheese
sour cream
salsa
Preheat the oven to 300 degrees.
Heat a frying pan with the vegetable oil over medium-high heat. Salt and pepper your roast. Once the oil is heated, add the roast to the pan to sear it. Turn it every 1-2 minutes so each side gets seared. Remove the pan from the heat.
Spray a roasting pan or 9x13 baking dish with non-stick spray. Place the roast in the dish and sprinkle the onion slices around the roast. Pour the entire can of green chili enchilada sauce over the roast. Tightly wrap with heavy duty foil.
Place the roast in the oven and let it cook low and slow for 3-4 hours.
To serve:
Remove the roast from the oven and peel back the foil. Let the roast rest for 10 minutes. Move the roast to a cutting board and begin to pull it apart with two forks or with your fingers. The meat should be so tender that it pulls apart easily. Place the pulled pork back into the sauce.
Spoon some of the pork, onions and sauce into a soft tortilla shell and top with a little bit of the cheese, sour cream and salsa.
Makes: 10-15 filled tortillas