Pulled Pork Enchiladas

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
1361
FAT
293%
CHOL
114%
SOD
736%

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Ingredients for 6 servings

2 heads garlic , outer skin removed, cut in half

8 cups chicken stock or canned chicken broth

water

8-10 large flour tortillas (I filled 8 and had about 1 pound of meat leftover)

sour cream

cilantro (A must IMHO)

2 tablespoons dried chipotle powder

2 (10 ounce) cans red enchilada sauce (I used the braising liquid thickened with cornstarch)

3-4 lbs country-style pork ribs or pork shoulder

2 tablespoons salt (for our taste this was WAY too much)

Garnish

crumbled queso fresco

green onion

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