Sweet and Spicy Pork Enchiladas

This was said to be as good as Cafe Rio. It's not. But it is the most delicious pork I've had at home. Justin loved it as well. You could serve this pork in more ways than enchilada-style. I'll be having it in a salad tomorrow. Mmmm.

Sweet and Spicy Pork
Adapted from this blog

Ingredients:

• 1 (2.5-3lb) pork loin roast
• 1 can yellow El Pato sauce
• 1 can green El Pato sauce
• 1 can tomato sauce (I use no salt added)
• 3/4c brown sugar 

For Enchiladas:

• Rice (I flavored mine with cilantro, lime juice, ranch dressing mix, and the broth from the pork)
• 1 can black beans
• Green enchilada sauce.
• Cheese
• Tortillas

Directions:
Put roast in a slow cooker with about 2c water. Cook on high 8-10 hours. Remove roast and shred with forks, removing any fat. Drain and quickly rinse crock pot (don’t worry about getting everything out, just a quick rinse to remove any extra fat hanging around). Return shredded pork to slow cooker with remaining ingredients. Stir to combine well and heat through till warm (about 1 hour on high).
To serve:
In a flour tortilla, add a layer of rice, pork, and black beans. Roll up like a burrito, and spoon green enchilada sauce on top. Sprinkle with cheddar (or other) cheese. Broil until cheese is melty.

Notes: I bought a huge can of green enchilada sauce and used a few spoonfuls. I need to just buy a smaller can.