Enchiladas Verdes

Directions

1. Preheat oven to 300⁰F.

2. Rub the pork with Guaca-Salsa. Heat 1 Tbsp oil in a pan or dutch oven. Sear pork on medium-high heat until browned on each side. Leave the pork in the dutch oven or put in high-sided roasting pan.

3. Add liquid(s) of your choice to pan and squeeze juice of the lime over the pork.

4. Bake in your oven for about 1 - 1 1/2 hours per pound, until meat reaches about 190⁰F inside thickest part. (Bone-in roasts will take more time.) Check periodically, and if liquids in the pan evaporate before roast is done, add water or more liquid. When the roast is done, remove from oven and you should be able to shred the meat easily with a fork.

5. Increase oven heat to 400⁰F.

6. Once meat is shredded, soak your tortillas in the Verde salsa for a few seconds.

7. Then fill tortillas with shredded meat. Spoon about a third of the remaining Verde over the meat before rolling tortillas and placing in a baking dish, seam side down. You can usually fit about 8-10 tortillas in a 9x13 baking dish, depending on how much meat you fill the tortillas with.

8. Top with remaining salsa and some cheese, and bake for 15 minutes (or until cheese is bubbly and golden). Serve warm with sour cream and veggies, such as lettuce and tomato. Add cilantro if you wish as well.

9. For a simple guacamole, add 1 Tbsp Guaca-Salsa per one avocado, and mash with a fork.