Ingredients
1 boneless pork shoulder butt roast (3 to 4 pounds), cubed1 teaspoon salt1/2 teaspoon pepper2 tablespoons canola oil2 cans (10 ounces each) green enchilada sauce1 large onion, thinly sliced2 medium carrots, thinly sliced2 cans (2-1/4 ounces each) sliced ripe olives, drained1/2 cup chicken broth2 tablespoons ground cumin3 garlic cloves, minced2 teaspoons dried oregano2 tablespoons all-purpose flour1 cup sour cream1/2 cup minced fresh cilantro10 flour tortillas (8 inches), warmed2 cups shredded Mexican cheese blend
Preparation
Sprinkle pork with salt and pepper. In a large skillet, brown meat in oil in batches. Transfer to a 3-qt. slow cooker. Combine the enchilada sauce, onion, carrots, olives, broth, cumin, garlic and oregano; pour over meat. Cover and cook on low until meat is tender, 6-8 hours.
Combine flour and sour cream; stir into meat mixture. Cover and cook on high until thickened, 30 minutes. Stir in cilantro.
Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly.
