Recipe: Courtesy of: Tom Simms
Indiana by way of Arizona. 2008
- 3 lbs. pork roast
- 16 oz. El Pinto Medium Green Chile Sauce
- 1 cube cream cheese
- Using a crock pot, slow cook pork in El Pinto Sauce until it falls apart in shreds - approximately 12 hours.
- Once fully cooked and sufficiently shredded, add 1 cube cream cheese and stir thoroughly until fully melted and blended.
Use as a burrito or taco filling, or as I do for the best pork enchiladas anyone you know has tasted! Rave reviews all around- I am now famous for my pork enchiladas. Use red or green enchilada sauce, it doesn't matter. Corn tortillas pre-cooked or warmed, rolled, and sprayed with olive oil before cooking are recommended. Don't forget to top with cheese before cooking! Serve topped with shredded lettuce and sour cream if desired. Finely cut green leaf lettuce makes for a beautiful presentation!