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.
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
- 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.