PULLED PORK ENCHILADA PIE

**CROCK POT  MEAL**

_________________________________

One thing I try to do is rotate my protein sources.  This way I don't get bored of the same type of dinner night after night.  This dish is actual quite easy as it features crock pot pulled pork (the other white meat right?!)-just don't be afraid to get in and use your hands.
 

Serve with a roasted corn, black bean and avocado salad.

___________________________

                                                                                   

 

 

 

INGREDIENTS

 

MAIN DISH

• 3lb boneless pork roast
• Seasonings of your choice: I made a rub of salt, pepper, cayenne pepper, red pepper flakes, cumin, garlic powder, paprika and chili powder
• 2 medium sweet onions
• 1 small apple juice
• 1 can root beer
• Butter
• 1 Bottle of BBQ sauce
• Corn tortillas
• 1 can enchilada sauce
• Cream cheese
• Shredded cheese – I used combo of cheddar, mozzarella and pepper jack
• Few garlic cloves, smashed

To Make The Pulled Pork:

Rub the pork all over (with your seasoning blend). Slice one onion (into rings) and place half on bottom of crock pot. Place pork on top of onions and add another layer of onions rings on top. Throw in some smashed garlic cloves and add apple juice and root beer. Add water or chicken broth to cover the pork. Cook on low for 8 hours.

 

 

Remove the pork let cool and pull apart. Place back in crock pot and stir in bbq sauce and diced onions. Add a few pats of butter, cover and cook on low for another 2 hours or so. After that has cooked add to pork shredded cheese (as much as you would like).

 

The Enchilada Sauce: Mix together the 1 can medium enchilada sauce and about a 1/2  block of softened cream cheese (or more depending on your preference).

 

The Actual Pie!:

 

Place a layer of enchilada sauce/cream cheese mixture on bottom of baking dish....layer corn tortillas-pulled pork-corn tortilla until you have used those ingredients-make sure last layer is corn tortillas and then add sauce on top and layer on the cheese (again as much as you would like). Bake at 350 for approximately 20 minutes or until cheese is browning slightly and sides of dish are bubbling.

SIDE DISH

• 3 ears of corn on the cob
• 1 jalapeno
• 1 red pepper, diced
• 1/2 red onion, diced
• 1 can black beans
• 1 avocado
• 1/2 a lime
• cilantro

INSTRUCTIONS

Roasted corn on cob in oven at 400 for about 20 min (make sure to roll so all sides get roasted)Meanwhile, chop up red onion and red pepper. Also drain and rinse black beans. Finely dice jalapeno (remove half of the seeds and membrane inside (use a gloved hand for this). Finely, chop up cilantro. When corn is cooled, cut off from cob and mix all above ingredients. Chunk up the avocado and add that last before serving to prevent browning. Dress the salad with olive oil salt and pepper and lime juice.
 

 

FOR FURTHER READING

"Accidental Meal"  So let me explain.  I had intended to make pulled pork enchiladas; but when working with corn tortillas (or anything without gluten to be honest) the task always seems a bit tricker.  Because gluten makes breads, wraps, pastas etc. more pliable, while attempting to wrap the enchiladas up and place neatly in a baking dish, I encountered splitting and sliding.  The best way to salvage the ingredients I had already used to make this pie.  At the end of it all, I heard no complaints-lets face it, the ingredients are all going to the same place - whether wrapped or layered!  ENJOY...