Pulled Pork Enchiladas
- 2 tbsp. (30ml) Vegetable oil
- 3 pc (25g) Garlic minced
- 2 lbs (900g) Pork Shoulder
- 1 tsp (5g) Ground cumin
- 1 tsp (5g) Chilli flakes
- ¼ cup (60g) Dark brown sugar
- 1 tbsp. (25g) Onion powder
- ½ tbsp. (12g) Ginger powder
- 1 tsp (5g) Fresh ground black pepper
- 1 tbsp. (25g) Kosher salt
- ½ tbsp. (12g) Smoked paprika
- 1 pc Juice and zest of orange
- 2 cups (500ml) Chicken or pork stock
- 8 Soft corn tortillas
- 1 (200g) Red onion thinly sliced
- 1 cup (250ml) Sour cream
- 8 pc Cilantro sprigs to garnish
- In a small bowl stir together the garlic, cumin, chilli, brown sugar, onion powder, black pepper, kosher salt and smoked paprika. This is called a ‘rub’ for the pork.
- Heat oven to 300°F and add oil to a large shallow ovenproof dish.
- Season the pork shoulder with the rub. Make sure to completely cover the whole piece of shoulder. Place in the ovenproof dish.
- Add chicken stock and orange zest and juice to the pan. Cover with aluminum foil and cook in the oven for 2 hours 30 minutes until the pork is tender. While covered and out of the oven, cool to room temperature. Shred the meat using 2 forks. If there is a lot of spicy gravy left in the pan, boil it in a pot to reduce it to about 5 tbs. Add this reduction back to the shredded pork.
- Warm the tortillas according to pack instructions then spoon some of the pork down the centre followed by the red onion. Roll up and arrange in a single layer in the dish.
- Spoon over the soured cream, and bake for 25 minutes until golden and heated through.
- Garnish with cilantro springs.
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