Pork Enchiladas

Cook pork roast in a crock pot covered with water and seasoned with salt, pepper, and garlic powder, apple cider vinegar. Cook on low for about 8 hours. Or roast in oven, 4-5 hours at 325 degrees, depending on size of roast.

Heat oil over medium heat. Add onion till translucent, then add garlic for 1 minute. Add cornstarch, cumin, and chipotles; cook, whisking 1 minute. Whisk in broth and ½ cup water; bring to boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened, 5-8 minutes.

Transfer pork to a medium bowl and shred. Add 1 cup sauce to pork and combine.

Preheat oven to 400 degrees. Pour ¼ cup sauce into the bottom of a large baking dish; set aside.

Stack tortillas and wrap in damp paper towel and microwave for 1 minute until hot.

Fill each tortilla with pork mix; roll up tightly and arrange seam side down in baking dish. Cover with remaining sauce and top with cheese. Bake until hot and bubble 15-20 minutes. Let cool 5 minutes before serving.