Carnitas Enchiladas (Pulled Pork Enchiladas)

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons all purpose flour
• 2 tablespoons chili powder
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 3 tablespoons tomato paste
• 3 cups chicken broth or vegetable broth
• 1 1/2 teaspoons apple cider vinegar or distilled white vinegar
• black pepper
• 10 flour 8-inch tortillas, or corn
• 4 cups pork carnitas pulled, warm
• 1 1/2 cups shredded mexican cheese blend or colby-jack cheese, optional
• 1/4 cup vegetable oil
• 6 pounds pork shoulder roast boneless or bone-in, trimmed of fat cap and cut into fist-sized chunks
• salt
• pepper
• 1 onion large, diced
• 1 clove garlic crushed
• 3 tablespoons lime juice
• 1 tablespoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 8 cups chicken broth 3-4 14.5 ounce cans

Nutrition

• Calories : 630 calories
• Carbohydrate : 10 grams
• Cholesterol : 205 milligrams
• Fat : 38 grams
• Fiber : 2 grams
• Protein : 65 grams
• SaturatedFat : 10 grams
• Sodium : 700 milligrams
• Sugar : 2 grams