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1
Rub Pork Roast with first 4 ingredients.
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2
Melt 1 tsp bacon drippings in a oven safe fry pan or dutch oven with 2 cloves of garlic.
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3
Put roast in pan and top with remaining bacon drippings and garlic.
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4
Roast at 325 for 1 hour.
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5
The meat will be just a bit underdone but it'll have the roasted flavor.
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6
Remove the roast to the slow cooker and add the remaining slow cooking ingrediants to the roasting pan to deglaze pan drippings.
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7
Bring the pan liquid just to a simmer and add to crock pot.
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8
Cook crock pot on high till it just comes to a simmer then turn it to low for 3 hours.
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9
Remove the roast and shred with forks.
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10
Put liquid from crock pot in a fry pan and reduce till about 1 cup and add the shredded meat.
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11
Continue to reduce till meat is moist but not dripping, stirring occasionally.
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12
Set aside.
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13
Combine the Sauce ingredients in a 2 quart sauce pan and simmer 5 minutes.
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14
Assembly:.
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15
Put 2-3 Tbsp oil in a fry pan and heat to high.
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16
Add tortillas 1 at a time for a few seconds, flip, then remove to paper towels to drain excess oil, stacking paper towel, tortilla, paper towel, tortilla, etc.
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17
Pour 1/2 sauce in a flat dish and dip tortillas one at a time in the sauce.
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18
After dipping place in a baking dish, sprinke with cheese then shredded meat and roll Repeat for all 12 tortillas Pour remaining sauce over enchiladas the to with remaining cheese.
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19
Bake at 350 for 30 minutes.
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20
Remove separately and garnish as desired.
