BBQ Pulled Pork Enchiladas

Step 1

Place pork in slow cooker

Step 2

Whisk together remaining ingredients to make a sauce

Step 3

Pour 1/2 of the sauce over the meat, reserve the rest in the fridge for later

Step 4

Cover pork and cook on low for 8-10 hours

Step 5

Remove from slow cooker and shred

Step 6

Toss with remaining sauce

Step 7

Use/serve immediately or cool and place in storage bag in fridge for up to 2 days or freezer for up to 6 months

Step 8

Preheat oven to 350 degrees

Step 9

Spread about 1/4 cup enchilada sauce in bottom of small casserole dish

Step 10

Add about 1/4 cup pork to each tortilla

Step 11

Top with a little of the goat cheese and cilantro

Step 12

Roll and place seam side down in baking dish

Step 13

Top with remaining sauce and monterrey jack cheese

Step 14

Bake at 350 for 15-20 minutes until cheese is melted and pork is heated through