Chipotle Shredded Pork

This recipe was adapted from a site from Pinterest: White on Rice Couple. I changed up the sauce; using a pre-made local tomatillo sauce and reduced the amount of chipotle peppers. I freeze individual chipotle pepper in the adobo sauce. Flour was eliminated as a thickening agent to allow for a gluten free dish. This makes enough for 2-3 other meals and freezes well. Nothing better than to pull a dish that only takes 15-30 minutes to complete.

Ingredients for the pork:

• 2-(one pound each) pork tenderloin
• 1 (8 ounce) beer
• 1 bay leaf

Directions:

Place the pork tenderloins and bay leaf in a slow cooker; pour the beer over the meat. Cover and cook on low until well cooked and the pork shreds easily; 6 hours.

Ingredients for the sauce:

• 1 can fire roasted diced tomato (14.5 oz)
• 1 can stewed tomato (14.5 oz)
• 1 jar White Girl Salsa Medium Tomatillo (16 oz)
• 1 large shallot, chopped
• 4 cloves garlic, minced
• 1-2 chipotle peppers in adobo sauce (more or less to taste)
• salt to taste

Directions:

Place all the sauce ingredients in a blender and puree until smooth. Add the sauce to the shredded pork enough to moisten well. I had about 3 cups of sauce left over to serve on the top of the dish.

This filling can be used for burritos, nachos or stacked enchiladas; which is my favorite. Simply lightly fry 3 corn tortillas per serving in canola oil. Layer each tortilla with shredded pork and cheese of choice. Bake at 350-degree oven until hot. Serve with extra heated sauce and a fried egg on top.

Garnish with greek yogurt.