Sweet Pork Enchiladas with dōTERRA Black Pepper
Sweet pork pairs great with rice, salads, burritos, and more. This enchilada recipe features Black Pepper oil, which enhances flavor and provides antioxidant support.* For a gluten free option, substitute the whole wheat tortillas with corn tortillas.
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.
