Page 9 - Black Pepper

Sweet Pork Enchiladas

Ingredients

1 boneless pork loin roast 1 package whole wheat tortillas

2 cups cooked brown rice 1 cup apple juice
½ cup brown sugar, divided 1 teaspoon garlic salt

1 toothpick Black Pepper oil 1 teaspoon chili powder

1 teaspoon onion powder 2 cans black beans, drained

½ cup shredded cheese 2 cans red enchilada sauce

Instructions

Trim fat from pork and massage garlic salt, Black Pepper oil, chili
powder, and onion powder into the roast. Sear in a skillet on

medium-high heat until all sides are golden brown. Place pork in

slow cooker with apple juice, enchilada sauce, and ¼ cup brown

sugar. Cook on low for five to seven hours until the meat is easy to
shred. Remove pork and shred with a fork. Mix in remaining ¼ cup

brown sugar and simmer in slow cooker for another 30 minutes on

high. Add one cup brown rice and water to a rice cooker for two
cups brown rice, cooked. Drain and rinse black beans. Once pork is

finished, add to tortillas with brown rice, shredded cheese, and black

beans. Roll up and place in lightly greased baking pan. Cover with
remaining enchilada sauce and top with more shredded cheese. Bake

at 375° F for 25 minutes until done.

Tip: Top with creamy cilantro lime dressing for an added kick.