4 pound boneless pork butt roast (approximately)
1 16 oz jar Cookwell and Company Tomatillo Salsa
16 x 7 inch flour tortillas
10 ounces Monterrey Jack cheese, shredded
Pickled jalapenos, green chilis, avocadoes, lettuce, tomatoes, limes, sour cream and cilantro for garnish
Place the salsa and meat in a crock pot. Cook on high for about 4-6 hours or on low for about 6-8 hours. Remove meat with tongs to a baking sheet with sides. Shred the meat, being sure to remove any fat or other things you don’t want to eat.
Strain the liquid into a pot or bowl which you have placed in a larger bowl of ice. This unusual method helps to congeal the fat and makes it super easy to remove. Don’t skip this step - by removing the fat you enhance the flavor of the broth.
Wrap a small portion of meat in each tortilla and place seam side down in a glass baking dish. Pour the broth over the tortillas – it should come to almost the half-way point of the enchiladas. Smother with Montero Jack cheese, jalapeno slices or green chilis.
Bake 350 degrees for ½ hour. These freeze beautifully!