Pork Enchiladas Verde
Pork Enchiladas Verde - - Pork: Indiana Kitchen Pork Shoulder Boston Butt, vegetable oil, salt, pepper, onion powder, oregano, chili powder, liquid hickory
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Cooking tools:
- Slow cooker
- Oven
- Skillet
- Baking dish
- Aluminum foil
- Paper towel
- Plate
- Mixing bowl
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 3 lbs. Indiana Kitchen Pork Shoulder Boston Butt
- 2 Tbsp. vegetable oil
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. onion powder
- 1 tsp. oregano
- 1 tsp. chili powder
- 1/4 tsp. liquid hickory smoke
- 1/2 c. water
- 1/2 c. beer or more water
- 1 Tbsp. green minced
- 16 yellow corn tortillas
- vegetable oil
- 28 oz. green enchilada sauce
- 1/8 c. chopped fresh cilantro
- 1 1/2 c. Monterey Jack cheese shredded
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