Like most of my favorite meals, this is a difficult one to mess up. What you need:
- pork shoulder - it's a nice, affordable, fatty cut of meat. 1/2 lb per person you're serving is a good amount. I always get a little extra since the leftovers heat up just fiiiine for a few days.
- pepper jack cheese, grated - this adds just enough spicy flavor
- corn tortillas
- green enchilada sauce - one 28oz can for every 2lbs of meat is usually enough, but it always helps to have an extra 14oz can just in case.
- onion, chopped - 1 large onion for every 2lbs of meat
- garlic, minced - I use a clove for every pound of meat
- salt, pepper, & cumin - I don't measure this at all... I just use a good sprinkling of each.
Put the pork in the crock pot and add some water, the onion, garlic, and sprinkle thoroughly with salt, pepper, and cumin. Cook on high for 5 to 6 hours. Use a meat thermometer to make sure the pork is done.
Take out the pork and shred it
You'll need to heat the corn tortillas on a skillet to get them warm so they're pliable and easy to work with without ripping. So get the skillet hot while you line up the baking dishes, meat, and cheese on a work surface.
It's assembly line time - prepare baking dish(es) by pouring a small amount of the enchilada sauce in - just enough to cover the bottom in a thin layer. Heat each tortilla for about 5 seconds on each side, fill with a small portion of meat and sprinkle with the pepper jack cheese. Roll it up and place in the baking dish. Repeat until all the baking dish(es) are full, or until you run out of meat.
Once the pan(s) are full, cover with more enchilada sauce and sprinkle cheese over the top.
Bake at 350 degrees until the top layer of cheese is golden and bubbly. It's probably a good idea to let it cool a bit before digging in, but I never really have the patience for that.