Pulled Pork

• 3-4 lbs. Pork Butt
• 1 tbsp. Lowcountry Gold
• 4 tbsp. High Desert

Green Enchilada Sauce

• ½ Red Onion
• 2 Garlic Cloves
• Pinch Cilantro Leaves
• 4 oz. Mild Green Chilis
• 3 tbsp. High Desert
• 1 tbsp. Apple Cider Vinegar
• 1 c. Water
• ⅛ tsp. Xanthan Gum

Avocado Crema

• 16 oz. Sour Cream
• 2 Avocados (small)
• 1 tbsp. High Desert
• 1 tbsp. Jalapeno Juice (Mrs. Renfros OPTIONAL)
• 1 tbsp. Lime Juice
• 1 tbsp. Water

Enchiladas

• Tortillas (I’m using small flour for the texture)
• Chihuahua Cheese
• Salsa Verde
• Monterey Jack Cheese

1. Preheat smoker to 250F. While preheating, put binder (LOWCOUNTRY GOLD) on to PORK BUTT. Season heavily with HIGH DESERT. Place on smoker when it is preheated.
2. While the PORK BUTT smokes, make GREEN ENCHILADA SAUCE and AVOCADO CREMA. In separate blenders/food processors, add all ingredients and mix until evenly incorporated. Pour into separate containers and place in fridge. 
3. Once PORK BUTT reaches 165-170F, wrap in foil and place back on smoker to finish. Pull off smoker at 203F or when probe tender. 
4. Once to temp, rest for 10 minutes minimum and shred. Begin to build ENCHILADAS. 
5. Preheat oven to 350F.
6. In mixing bowl, add PULLED PORK, SALSA VERDE, and CHIHUAHUA CHEESE. Mix until incorporated. Place the mixture into TORTILLAS. You want enough to for the TORTILLA to close. Place closed ENCHILADAS in cake pan and pour GREEN ENCHILADA SAUCE on to the top. Once pan is filled, add MONTERY JACK CHEESE to top. Bake for 10 minutes. 
7. Pull from oven, and serve immediately. Top with AVOCADO CREMA and CILANTRO.
8. MUNCH MUNCH MUNCH!

• You can smoke at 225F, 250F, or 300F. Pulled pork is very forgiving. 
• Want more heat? Use hot chilis in the Enchilada sauce

Can I use Corn Tortillas?
YUP! Absolutely. I used Flour to hold up to all the sauces. 

Do I have to smoke the pork?
No. You can absolutely use a crock pot or oven!

Do I have to make all of this? NOPE! You can purchase all parts. The pulled pork, the enchilada sauce, and the crema!