Sweet Shredded Pork Enchiladas with Chili Verde

Ingredients

Mexican-Style Sweet Shredded Pork
4 lbs. boneless pork shoulder roast
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 tsp. chili powder
1 tsp. onion powder
1-2 Tbsp. vegetable oil
1 (10-ounce) cans enchilada sauce
1 c. brown sugar, divided
1/2 c. salsa
1/2 Tbsp. Worcestershire sauce
1/4 c. apple juice

Chile Verde
1 1/2 lbs. tomatillos, husked and quartered or halved
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed, if desired
1/2 bunch cilantro, coarsely chopped
4 cups chicken broth
1 1/2 tsp. cumin
2-3 Tbsp. sugar

Tortillas
Monterey Jack cheese, shredded

Directions

1. Trim the visible fat from the roast and sprinkle with salt, pepper, chili powder, and onion powder. Use your hands to massage the spices over all sides of the meat.
2. Heat the oil in a large skillet over medium-high heat. Sear the pork roast for about 1 minute on all sides or until meat surface is golden brown.
3. While the meat is searing, combine the enchilada sauce, 2/3 cup brown sugar, salsa, Worcestershire sauce, and apple juice in a slow-cooker. Add the pork, cover, and cook on low for 7 hours with lid on the entire time.
4. Remove pork and shred, discarding any pieces of fat. Add the additional 1/3 cup brown sugar to slow cooker and turn heat to high. Add shredded meat. Simmer with lid off for 30 minutes.
5. While meat is cooking, prepare chili verde sauce: Combine tomatillos, green peppers, jalapenos, and cilantro in a blender. Process until smooth; you may have to do it in batches and/or add some of the chicken broth to make the sauce easy to blend. Pour the tomatillo mixture into a saucepan and add the remaining Chili Verde ingredients. Simmer on stove top for 30 minutes to 1 hour, depending on the consistency you want. Stir frequently to avoid scorching.
6. To assemble enchiladas: Place shredded pork into tortillas and roll up. Place in 9x13 baking dish. Pour chili verde sauce over the enchiladas. Sprinkle with Monterey Jack cheese, and bake at 350 degrees F. until the cheese is melted and bubbly.

Notes: These were tasty. The recipe for the pork makes a lot, so I had to freeze the leftover to use another time. 

Source: Our Best Bites cookbook