Pork Enchiladas
SERVES FOUR
PREP TIME: 8-9 HOURS (SLOW COOKING)
COOK TIME: 45 MINS
Ingredients
FOR THE PORK SHOULDER
1 PORK SHOULDER
SALT & PEPPER, TO TASTE
1 BROWN ONION, ROUGHLY CHOPPED
1 CUP WATER
JUICE OF 2 LEMONS
FOR THE PORK RUB
4 GARLIC CLOVES, MINCED
ZEST OF 1 LIME
JUICE OF 1/2 LIME
2 TSP OREGANO
2 TSP CUMIN
2 TSP PAPRIKA
1 TBSP OLIVE OIL
RED ENCHILADA SAUCE
2 TBSP OLIVE OIL
2 TBSP FLOUR
1 TBSP GROUND CHILLI POWDER, USE LESS FOR LESS SPICE
1 TSP CUMIN
1 GARLIC CLOVE, MINCED
1 TSP OREGANO
PINCH OF CINNAMON
1 SACHET TOMATO PASTE
1 1/2 CUPS WATER
1 VEGETABLE STOCK CUBE
1 TSP APPLE CIDER VINEGAR
SALT & PEPPER, TO TASTE
FOR THE ENCHILADAS
1 TBSP OLIVE OIL
2 CORN COBS, KERNELS REMOVED
1 TIN BLACK BEANS
1 CUP SHREDDED CHEESE
8 CORN TORTILLAS
AVOCADO WEDGES, TO SERVE
FRESH LIME WEDGES, TO SERVE
CORIANDER, TO SERVE
Utensils
SLOW COOKER
SHARP KNIVES
GARLIC MINCER
MEDIUM SAUCEPAN
MEDIUM FRY PAN
DEEP BAKING DISH
GRATER
Method
AFTER ROUGHLY CHOPPING THE BROWN ONION, PLACE IT IN THE BOTTOM OF THE SLOW COOKER. MIX THE RUB INGREDIENTS TOGETHER IN A SMALL RAMEKIN
REMOVE THE PORK FROM ITS PACKAGING, RINSE AND PAT DRY WITH SOME PAPER TOWEL. SEASON GENEROUSLY WITH SALT & PEPPER AND POUR RUB MIX ALL OVER. MASSAGE RUB ALL OVER PORK UNTIL EVENLY COATED
PLACE PORK IN SLOW COOKER ON TOP OF ONION, SQUEEZE LEMON JUICE, ADD WATER & PLACE LID ON. COOK ON LOW FOR 8-9 HOURS
FOR THE SAUCE, MIX THE SPICES FLOUR IN A SMALL BOWL. IN A MEDIUM SAUCEPAN OVER MEDIUM HEAT, WARM THE OIL FOR A FEW MINUTES. POUR IN THE FLOUR AND SPICES, WHISKING CONSISTENTLY FOR A MINUTE OR UNTIL FRAGRANT AND DARKENED IN COLOUR SLIGHTLY
WHISK IN TOMATO PASTE THEN SLOWLY POUR IN WATER, CRUMBLING IN STOCK CUBE. COOK FOR 5-6 MINUTES, WHISKING REGULARLY OR UNTIL THE SAUCE THICKENS
REMOVE FROM HEAT, WHISK IN APPLE CIDER VINEGAR AND SEASON WITH SALT & A GENEROUS AMOUNT OF PEPPER
PRE-HEAT OVEN TO 180 DEGREES CELSIUS
REMOVE PORK SHOULDER FROM SLOW COOKER, SHREDDING WITH TWO FORKS - SHOULD FALL OFF THE BONE EASILY
HEAT 1 TBSP OLIVE OIL IN A FRY PAN OVER MEDIUM HEAT. ADD PORK & POUR IN 2 TBSP LIQUID FROM THE SLOW COOKER. COOK FOR 3-4 MINUTES OR UNTIL PORK BEGINS TO CRISP UP AND BECOME GOLDEN. REMOVE THE PORK AND PLACE INTO A BOWL
ADD THE CORN, BLACK BEANS, 1/2 CUP ENCHILADA SAUCE AND 1/2 CUP CHEESE INTO THIS BOWL AND MIX TO COMBINE
SPREAD 1/2 CUP ENCHILADA SAUCE ON THE BOTTOM OF THE BAKING DISH
GRAB YOUR TORTILLAS AND SPREAD 1/2 CUP OF THE FILLING INTO EACH TORTILLA, ROLL UP AND PLACE IN BAKING DISH. REPEAT UNTIL ALL TORTILLAS ARE IN THE BAKING DISH
POUR OVER REMAINING ENCHILADA SAUCE AND BAKE FOR 10 MINUTES
REMOVE FROM OVEN AND SCATTER REMAINING CHEESE, THEN BAKE FOR ANOTHER 10-15 MINUTES
LET STAND FOR 5 MINUTES BEFORE SERVING, THEN SERVE WITH FRESH AVOCADO SLICES, LIME WEDGES & CORIANDER - ENJOY !
