Pork Roast Enchiladas

• 2 tsp Salt
• 1/2 tsp Smoked Paprika
• 1/4 tsp Chili Powder
• 1/2 tsp Ground Black Pepper
• 1/4 tsp Crushed Red Pepper Flakes
• 1 tsp Chopped Garlic
• 3 lb Boneless Pork Butt Roast
• 1 large Onion
• 1 cup Water
• 1 can Diced Green Chilies
• 2 can Enchilada Sauce
• 3 tbsp Lime Juice
• 8 large Flour Tortillas
• 2 cup Mexican Cheese Blend

1. Mix all spices together, except the garlic
2. Rub seasoning all over the pork roast
3. Cut 4 slits about 1 inch deep, then stuff each slit with 1/4 teaspoon of garlic
4. Cut onion into 1 inch thick pieces
5. Put pork roast and onions in a crock and add 1 cup of water.
6. Cook on low for 6-8 hours.
7. Cool pork roast and shred the meat.
8. (I shredded my pork roast and let it cool overnight, this is optional)
9. Pre heat oven to 375
10. Mix 1 can of enchilada sauce and 1 can of diced green chilies.
11. Then add lime juice.
12. Mix together
13. Get one tortilla and spread shredded pork in the middle
14. Then add a layer of cheese
15. Top with enchilada sauce mixture
16. Roll up the tortilla.
17. Repeat steps 8-10 until all tortillas are used
18. Put in filled tortillas in large baking dish.
19. Pour last can of enchilada sauce on top.
20. Then sprinkle remaining cheese on top
21. Cook 45 minutes uncovered.
22. When done cooking, enjoy :D

salt, paprika, chili powder, ground black pepper, red pepper, garlic, onion, water, green chilies, enchilada sauce, lime juice, flour tortillas, mexican cheese

Taken from cookpad.com/us/recipes/362558-pork-roast-enchiladas (may not work)