Pork Enchiladas Verde - Indiana Kitchen

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