Pork Red and Green Chile Enchiladas

3 lbs. boneless pork shoulder
2 Tbsp. Canola oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. onion powder
1 tsp. Los Chileros Mexican Oregano
1 tsp. Hatch Red Chile Powder
1/4 tsp. liquid hickory smoke
1/2 cup water
1/2 cup beer
4 cloves garlic, minced
16 corn tortillas
vegetable oil for frying
28 oz Pure Red and Green Blend Chile Sauce
1/4 cup chopped cilantro
2 1/2 cups Monterey Jack cheese shredded

Add oil to a large skillet set to medium-high heat.
Once hot, brown the pork roast on all sides.
Place in the slow cooker with spices, liquid smoke, water and beer.
Cover and cook on LOW for 10 hours.
Allow to cool slightly, shred the meat with 2 forks and set aside.
for the enchiladas:
Preheat the oven to 350°F.
Add about an inch of oil to a skillet over medium-high heat.
Cook each tortilla for about 2 seconds on each side and place them onto paper towels to drain.
Combine red/green sauce and cilantro together in a small bowl.
Spread a small amount of red/green chile sauce in the bottom of the casserole dish.
Lay a cooked tortilla down in the sauce in the casserole dish, add about a 1/4 cup of pulled pork, a sprinkle of cheese and a drizzle of enchilada sauce, roll up the tortilla and put the seam down.
Repeat until all the meat is gone.
Add about remaining red/green sauce to the top of the enchiladas, and top with remaining shredded cheese.
Cover with foil and bake for 35 minutes covered and then 20 minutes uncovered.

Click here for Los Chileros Mexican Oregano

Click here for Hatch Red Chile Powder

Click here for Pure Hatch Red and Green Blend Chile Sauce