Creamy Slow Cooked Pulled Pork Enchiladas
(Recipe adapted from Weight Watchers Eat Well Diabetes)
500 grams lean pork neck or shoulder, fat trimmed
1 brown onion, diced
1 green capsicum, chopped
1 garlic clove, crushed
1 small fresh red chilli, thinly sliced
400 gram can diced tomatoes
1 tablespoon apple cider vinegar
freshly ground black pepper
1/2 cup corn kernels
30 grams low fat butter
30 grams plain flour
2 cups skim milk
2 teaspoons dijon mustard
6 low fat burrito
100 grams reduced grated fat tasty cheese
1 teaspoon smoked paprika
Lightly spray a frying pan with cooking spray and heat over medium-high heat. Cook pork, turning, for 5 minutes or until browned all over. Remove from heat and place pork in slow cooker vessel.
Add onion, capsicum, garlic, chilli, tomatoes and apple cider vinegar. Season with salt and pepper.
Stir to combine.
Cook on low for 8 - 10 hours or until pork is tender. Leave to cool.
Once pork is cool, remove pork from sauce. Using two forks, coarsely shred he pork apart. Return pork to the sauce and add corn kernels. Mix well to combine.
In a heavy based saucepan over medium-heat add butter. Heat until melted and using a wooden spoon add flour, stirring continuously, until you form a roux. Remove from heat. Add milk and using a whisk, stir until roux is dissolved.
Place saucepan back on stove over heat and bring to the boil, stirring continuously. Lower heat, add mustard and season with white pepper. Continue stirring until slightly thickened. Remove from heat.
Preheat oven to 180 degrees Celsius.
Spray a large baking dish with cooking spray.
Take one burrito and lay flat on chopping board or bench. Top with 1/6 of the pulled pork mixure. Roll up and place in baking dish. Repeat with remaining burritos.
Smother the buritto rolls with white sauce.
Sprinkle with grated cheese and smoked paprika.
(Yes I doubled the recipe and made 2 - oops)
Place in oven and cook for 30 - 40 minutes until cooked through and cheese is melted and golden.
Enjoy with a leafy salad, if desired.