This is a family favorite that everyone loves! While we use this sweet pork for enchiladas in this recipe – you can easily adapt this to tacos, nachos, salads, etc.
INGREDIENTS:
- 3 – 4 lb pork roast (or tenderloin)
- 1 bottle taco sauce (I use 2 cans el pato)
- 1 package taco seasoning
- 1 T cumin
- 1 cup brown sugar
- 1 can Coke
- 12 count soft taco flour tortillas
- 1 bag Mexican cheese blend
- 1 can enchilada sauce (to serve with)
DIRECTIONS (to cook the meat):
- Cover roast half way with water in crock pot
- Cook for about 6 hours (on low)
- Drain water
- Shred pork with forks, place it back in the crock pot and add in ingredients together with pork
- Cook another 2 – 3 hours (on low) **Don’t be afraid to add more to any of these ingredients if you wish to give the pork more flavor.**
- TO FREEZE:
- Fill each tortilla with an even amount of sweet pork and add your preference of cheese.
- Wrap tortilla to form an enchilada and transfer to Ziplock bag to freeze.
- You will fill your Ziplock bag with the DRY enchiladas, label and freeze.
- TO SERVE:
- Remove your frozen enchiladas. In a casserole dish, spray the bottom of the pan with non-stick cooking spray.
- Transfer enchiladas to the casserole dish.
- Cover with enchilada sauce of choice and Mexican cheese.
- Bake at 400 degrees for 15 minutes or until cheese is melted and slightly browned.
- Serve with rice, beans or side salad.
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