Sweet Pork and Pineapple Enchiladas

For the enchiladas:

1 recipe Pulled Pork (below)

10 soft taco size tortillas, trimmed by 1 1/2 inches on both sides

1/2 can pineapple tidbits

8 oz. Cheddar or Colby Jack cheese

For the sauce:

4 Tbl, olive oil

1 red onion, finely chopped

2-4 garlic cloves, minced

1 28 oz. can tomato sauce

1/2 can pineapple tidbits and juice

2-4 pablano peppers in adobo sauce, depending on how spicey you like it

salt and pepper to taste

In a small frying pan, saute garlic and onion in about 4 Tbl. olive oil until golden, 5-8 minutes. Pour in to blender. Wipe frying pan clean with paper towel and reserve for next step. To blender, add tomato sauce, pineapple and juice, peppers and salt and pepper. Blend until smooth. Pour half of the sauce in a 9X13 baking dish. Set the rest aside.

Cut 1 1/2 inch edges off two sides of the tortillas (refer to picture). In small frying pan, heat 1 cup vegetable oil on med-high and lightly fry tortillas on both sides for 30-45 seconds and drain/cool on papertowel-lined plate. Set aside. (This step is optional and reserved for those who don't mind squandering their health sometimes. It really adds to the texture and taste.) Once cooled, place about 1/2 cup of pulled pork, a few pinches of cheese and pineapple in each tortilla. Roll tightly and place seamside down in baking dish. You should get about 10 enchiladas to fit. Pour remaining sauce over enchiladas and bake in 350* oven for 35 minutes until golden and bubbly. For the last 10 minutes, sprinkle with cheese and bake until melty goodness. Serve with sour cream and sliced green onions.

Easy Pulled Pork

1 3-3 1/5 lb. pork butt or shoulder roast, bone-in

Rub: 1/2 cup brown sugar, 1 Tbl. cumin, 2 Tbl. paprika, 1 Tbl. each Onion and Garlic Powder, 1 Tbl. thyme, 2 Tbl. salt, 1 tsp. cayenne

Rub pork thouroughly with spice rub, cover and let refrigerate overnight. Let pork warm to room temperature, preheat oven to 250* and bake covered for 6-7 hours. Pull apart with forks and serve on sandwiches, tacos, etc.