This dish was amazing! Our friends Enrique and Rosita prepared this for us with a hog Enrique had hunted earlier in the week. Very simple to make and loaded with flavor, let us know if you try it. 

Greg Ray

Pork Preparation

Ingredients:

• 2 lbs. pork shoulder roast, (cleaned, no fat, or connective tissue) 
• 1 onion, sliced 
• 6 cloves garlic, chopped  
• 1 package taco seasoning mix 
• Water as needed to cover pork 

Method:

1. Bring pork shoulder, onion, garlic, and 1 pkg taco seasoning to a boil in a pot with enough water to cover.
2. Reduce heat to medium low and simmer until tender (add water as needed to cover pork) about 2 or 3 hrs.
3. Reduce liquid by ½ and reserve.
4. Shred pork with a fork. Add reserved liquid to moisten.

Enchilada Preparation

Ingredients:  

• 2 cups pulled pork (recipe to follow) 
• 1 cup reserved cooking liquid to moisten pulled pork  
•  3-10 oz. cans enchilada sauce 
• 1 can refried beans 
• 1 can diced chilies 
• 2 cups shredded Monterey Jack cheese  
• 2 cups sour cream 
• 2 cups guacamole 
• 3 tomatoes (seeded and small diced) 
• 10 medium size flour tortillas 
• 1 bunch cilantro