Pork Enchiladas

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Trim fat off of pork. Try to get as much as you can, but you can also leave some for flavor.

3. Step 3

   Rub pork with salt, pepper, oregano, brown sugar, coriander, and chili powder.

4. Step 4

   Place roast in Instant Pot insert. Add garlic, onion, olive oil, enchilada sauce, chicken broth, and vinegar. Cover and allow it to marinate in refrigerator for at least 1 hour but up to 24 hours.

5. Step 5

   Place insert into the Instant Pot. Turn roast in the liquid. Cook on meat setting for 60 minutes. Allow steam to escape when timer goes off. 

6. Step 6

   Remove roast from liquid and cool slightly. Shred meat with 2 forks until you have small pieces. You probably will not use all of the pork, you can set it aside for another recipe. You can also pull out the bone and use it for another recipe or dispose.

7. Step 7

   Leave liquid in the Instant Pot insert. Cook on sauté setting, uncovered for 8 to 10 minutes or until sauce has reduced by one-third. 

8. Step 8

   Preheat oven to 350 F. Add a 1/2 cup of sauce to shredded pork and toss to coat. Set aside pork and remaining sauce in separate bowls while you prepare tortillas.

9. Step 9

   Heat oil in a small sauté pan on medium-high heat. Add a tortilla to pan and cook for 20 seconds per side. Remove from oil with tongs and place on a plate. Continue until you have fried all the tortillas. They are not supposed to get crispy; the oil just helps to make them pliable.

10. Step 10

    Dip each tortilla into the sauce you set aside and coat both sides. 

11. Step 11

    Stack tortillas on a plate until you’ve coated all of them. Pour a cup of sauce into bottom of a 9 x 13-inch casserole dish. Fill each tortilla with a 1/4 cup of pork, along with a few slices of red onion and a few tablespoons of grated Monterey Jack cheese.

12. Step 12

    Roll up tortilla around filling and place seam-side down into baking dish. Fill the baking dish tightly with enchiladas.

13. Step 13

    Pour another cup of the sauce of top of enchiladas and then top with remainder of shredded Monterey Jack cheese.

14. Step 14

    Bake for 25 minutes, uncovered, until cheese is melted and browned and sauce is bubbly.