Creamy Sweet Pork Enchiladas..to die for!

These are soooooo good! I swear by it.  It is sooo Easy.  The hardest part is the wait and maybe shredding the pork...if your that lazy lol

Sweet Bork Barbacoa

• 2 lbs pork butt or shoulder shoulder roast
• 2 cans coke (NOT Diet)
• 1/2 C. Brown sugar
• 1/2 tsp. Garlic salt
• 1/4 C. Water
• 1 small can diced chiles
• 1 regular can Enchilada sauce ( I use Old El Paso)
• 1 C. Brown sugar

Put the pork in a gallon ziploc bag to marinate, pour in one of the cans of coke and 1/2 C. of brown sugar.  Marinade for a few hours or overnight.  Drain the marinade and put pork, 1/2 can of coke, water and garlic salt in the crock pot on hight for about 3-4 hours. Let the pork rest for about 20 mins then remove from crock pot, drain off the liquid, and shred the pork with two forks.

In a bow whisk together the other 1/2 can of Coke, cans of chiles, enchilada sauce, and brown sugar. 
Put the shredded pork back in the crock pot, cover with the sauce, heat until just warmed through.

Creamy Enchilada

• 16-28 (8") Flour Tortillas
• 2 pints of Whipping Cream (Not heavy whipping cream)
• 4 C. Shredded monterey jack cheese or any kind of cheese you like.
• Sweet pork barbacoa

Pre-heat oven to 350 deg. 
Spray a 9x13 baking dish with pam.  Evenly distribute sweet pork down the center of each tortilla Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Monterey Jack cheese, and for each pan use 1 pint of whipping cream to drizzle over enchiladas (So if making a third pan, buy 3 pints).  Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.  This recipe makes about 3-9x13 pans.  I made 2 pans and froze any leftover barbacoa pork.  Serve with spanish rice or eat it alone.  This really needs no sour cream or toppings but if you'd like, its always up to you.

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