Description
An easy 4-ingredient dinner with tender shredded pork, enchilada sauce, soft tortillas and melty cheese.
Ingredients
16 oz pork carnitas meat (pork shoulder steaks)
1 cup enchilada sauce (of your choice)
2 (7 inch) flour tortillas (or 4 corn tortillas)
½ cup shredded cheddar (or Mexican blend)
Instructions
- Add pork and enchilada sauce to slow cooker.
- Cover and cook on low for 7-8 hours or on high for 3-4 hours.
- Shred the meat.
- Cut the flour tortillas into 1 inch squares and add them into the slow cooker. Stir in the cheese.
- Serve with sour cream and sliced avocado, if desired. Some people like it with sliced olives on top.
- Method: Slow Cooking