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Having the proper ingredients and the proper quantities of ingredients is far more important in bulk recipes than is frequently necessary in smaller recipes since there is not as much leeway in regards to producing the proper consistency. You should bear this in mind when making purchases for your cooking for a large crowd event.
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A more time-consuming camp cooking technique that also produces delectable meals is pit cooking. It’s also a great camp cooking system if you are using a dutch oven or cast iron cookware. Pit cooking calms your meals by heating stones and coals that are buried in the floor. As the rocks cool away, their emitted heat cooks the meals. To pit cook, first dig a hole that’s roughly three times larger than your cookware. Line the pit with stones and construct a fire in the middle. When the fire has burned rapidly for approximately an hourpush the hot coals and rocks into the middle. Twist your wrapped meals or covered skillets in addition to the stones and coals and place on top. After a few hours, you’ll have some tasty camp food to enjoy.
We hope you got insight from reading it, now let’s go back to brad's roasted pork enchiladas recipe. You can have brad's roasted pork enchiladas using 10 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to make Brad's roasted pork enchiladas:
- Prepare 4 lb pork sirloin roast
- Use 1 tbsp each, chili powder, cumin, salt, black pepper
- You need 2 large cans enchilada sauce
- Take 1 small onion, diced
- Take 1 small can diced green chiles
- Prepare 2 cup grated cheddar cheese
- Take 1 cup grated queso fresco
- Provide 1 bunch cilantro
- You need 1 tortillas
- You need 1 lime
Instructions to make Brad's roasted pork enchiladas:
- mix spices and rub on roast. add a little liquid to pan. bake at 300 4-5 hrs or until pork is pull apart tender.
- in a heavy dutch oven, heat a tbs butter and saute onion until tender but not brown.
- add pulled pork, green chiles, and 1/2 can enchilada sauce. mix well
- heat through. check seasoning and add more if desired.
- spread half of remaining opened can of sauce on bottom of casserole dish.
- roll up enchiladas and place in baking dish.
- pour all of the remaining sauce over enchiladas.
- blend cheeses and spread evenly over top.
- bake until bubbly and cheese starts to brown.
- serve with sour cream. garnish with cilantro and a lime wedge
This post is part of a series of meals made using Easy Slow Cooker Pork Carnitas (Mexican Pulled Pork) that I posted last week. It freezes so well and defrosts quickly, making it great to have on hand for fast meals - like Enchiladas. Take the pork and trim any excess fat from it. Add the pineapple, juice, red onion, jalapeno and chipotle peppers to a food processor and blend until pureed. Place the pork cubes in a bowl or resealable plastic bag and cover it with the pureed pineapple mixture.
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