• In a large soup pot, heat the oil over medium-high heat. Salt and pepper the roast.
• When roast is browned on all sides, deglaze the pan with a little Worcestershire, and add green chile sauce.
• Bring mixture to a boil, and reduce heat to medium or medium low. Maintain a low simmer for at least 45 minutes, up to 90 minutes.
• When the pork is cooked through, remove it from the sauce and place it on a cutting board and let cool.
• Make the sauce by combining all the ingredients and setting aside. The sauce should be thin enough to spread over enchiladas.
• Pull the pork apart in cubes and thick strands and mix with diced onion and grated cheese.
• Preheat oven to 350 degrees.
• Heat a skillet to medium-high heat and top with enough oil to cover. When oil is hot add one tortilla at a time and cook 3 to 5 seconds on either side and remove to a 9-by-13 casserole.
• Top the tortilla with a couple spoonfuls of the filling and wrap tightly. Repeat until tortillas are exhausted. Top enchiladas with any remaining mixture and a little more cheese if you like.
• Place in oven until cheese is melted, about 7 to 10 minutes. Remove and cover with cream sauce.
• Sprinkle with paprika and cilantro and serve with beans and calabacitas.
Source: Dave Cathey
Cut pounds of stomach fat every week by using this 1 weird old tip.