Name: Slow Cooker Pulled Pork
Ingredients: 1 4lb pork shoulder; 2 cups chicken broth; 1.5 cups favorite BBQ sauce (I use Saltlick); 1 onion, diced; 5 cloves of garlic, chopped; 1/2 cup brown sugar; 1/2 cup apple cider vinegar; 1 tbsp ground mustard powder; 1 tbsp Worcestershire sauce; 1.5 tbsp Tabasco Sauce; 1 tbsp vegetable oil; Salt and pepper to taste

Sriracha Pulled Pork Enchiladas

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Author: Roni Proter

Ingredients

Scale

2 cups pulled pork
2 cups spinach
1/2 cup low fat sour cream
1/2 cup shredded cheddar cheese
5–10 flour tortillas
1 16oz jar red enchilada sauce (I prefer Hatch)

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Instructions

Preheat oven to 375.
Meanwhile, in a saute pan with a pat of butter or olive oil, wilt spinach and drain excess water.
In a mixing bowl, combine the puled pork, sour cream, and half of the cheddar cheese.
Place two tablespoons of the mixture at one end of a flour tortilla and roll until enchilada is formed. Repeat with remainder of flour tortillas until the mixture is used up.
Place a couple tablespoons of enchilada sauce at the bottom of a baking dish, then pile the enchiladas side by side, with the ‘seam’ of the enchilada facing down.
Pour enchilada sauce over the rolled tortillas, then sprinkle remainder of the cheese across the top.
Bake for 15-20 minutes or until cheese and sauce are bubbling.

Keywords: sriracha, pulled pork, enchiladas

Find it online: https://www.dinnerreinvented.com/recipes/siracha-pulled-pork-enchiladas/