Roasted Pork Chimichanga

• Roasted Pork and Caramelized Onion filling, recipe follows
• Vegetable oil, for frying
• 12 flour tortillas
• Salt
• Corn and Goat Queso, recipe follows
• 1/2 cup creme fraiche
• 2 medium avocados, peeled and diced
• 1 ear sweet corn, fire roasted and kernels removed
• 1 tablespoon chopped fresh parsley leaves
• 1 (5 to 5 1/2 pound) pork butt, bone in, untrimmed
• Salt
• Freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1/2 cup canned chopped green chilies
• 1/2 pound queso Fresco cheese or any meltable white cheese, such as Monterey Jack
• 2 tablespoons butter
• 1 cup chopped yellow onion
• 4 cups fresh sweet corn kernels, from 2 medium-size ears
• 1 teaspoon salt
• Pinch cayenne
• 1/2 teaspoon chopped garlic
• 1 medium-size fresh jalapeno, seeded and chopped
• 1 pound goat cheese, crumbled
• 1 cup heavy cream

1. When you've completed the Roast Pork, preheat oil in a deep fryer.
2. Fill each flour tortilla with 1/4 cup of the filling.
3. Fold the sides in and roll the tortilla up.
4. Secure each tortilla with 2 toothpicks.
5. Fry a couple of the chimichangas at a time until golden brown, about 3 to 4 minutes.
6. Remove and drain on paper towels.
7. Season with salt.
8. To serve, place each chimichanga on a serving plate.
9. Spoon some of the Corn and Goat Cheese Queso over the top.
10. Garnish with a dollop of cream fraiche, avocados, fire roasted corn kernels, and parsley.
11. Preheat the oven to 450 degrees F.
12. Season the pork with salt and pepper.
13. Place in a medium roasting pan and add 1/2 cup of water.
14. Place in the oven and roast for 1 hour.
15. Reduce the heat to 350 degrees F and continue to cook for 3 hours.
16. Remove from the oven and cool completely.
17. In a large saute pan, over medium heat, add the oil.
18. When the oil is hot, add the onions.
19. Season with salt and pepper.
20. Saute until the onions are caramelized, about 8 to 10 minutes, stirring constantly.
21. Remove from the heat and cool completely.
22. When the pork is cool, remove any excess fat and the bone.
23. Shred the meat into bite-size pieces.
24. In a mixing bowl, combine the pork, onions, chilies and cheese.
25. Season with salt and pepper.
26. Mix thoroughly.
27. Yield: about 3 1/2 cups
28. In a medium size saucepan over medium heat, melt the butter.
29. Add the onion, corn, salt and cayenne and cook, stirring, for about 6 minutes.
30. Add the garlic and jalapeno, stir to mix, and cook for 2 minutes.
31. Add the cheese and cream and stir until the cheese melts completely.
32. Reseason if necessary.
33. Keep warm until ready to serve.
34. Yield: about 4 1/2 cups
35. Recipe from Everyday Is A Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999

onion, vegetable oil, flour tortillas, salt, queso, creme fraiche, avocados, sweet corn, parsley, pork butt, salt, freshly ground black pepper, olive oil, onion, green chilies, fresco cheese, butter, yellow onion, fresh sweet corn kernels, salt, cayenne, garlic, fresh jalapeno, goat cheese, heavy cream

Taken from www.foodnetwork.com/recipes/emeril-lagasse/roasted-pork-chimichanga-recipe.html (may not work)