Enchiladas with Slow Cooker and Spanish Rice

These have alot of steps but nothing takes alot of active time.

1 pork roast
3 tablespoons of apple cider vinegar
1 cup of salsa
1/2 onion
2 tablespoons of corn starch
3 cloves of garlic
1 teaspoon of cummin
1 teaspoon of salt
1 bottle of beer

Combine add the ingredients in the slower cooker and cook on low for several hours until the pork is tender.

Remove pork from the liquid and shred.  You can return the meat to the liquid and simmer some more if you want.  It helps add extra flavor to the meat.

Spoon some enchilada sauce into the bottom of a square baker.  Dip a corn tortilla into sauce and the add some meat and extra sauce and roll up.  Repeat until the pan is full.  Spoon more sauce over tortillas.  Bake at 350 for about 30 min.  During the last five min top with pepper jack cheese.

Now on to the rice

Its just a variation on rice pilaf.

1 can of diced tomatoes with chiles
1 1/2 cups of rice
1 teaspoon of cummin
3 cloves of garlic
1 jalapeno
1 onion
oil
cilantro
salt to taste

Dice up onion and seeded pepper. Cook until tender in a medium sauce pan with hot oil.  Add in garlic.

Cook rice for a min to toast.  Add in tomatoes and cook for a couple min.  Add seasonings and 3 cups of water and simmer. Reduce heat and cover and cook for 15 min until tender.

Serve with enchiladas

Top with fresh cilantro, salsa, sour cream and lime juice.