Pulled Pork Enchiladas

This has a chipotle taste without too much heat.  We all really liked the flavor of these.

3 1/2 lbs pork roast (I used bone in and I still had plenty of meat)

1 14 oz can chicken broth
1 medium onion, chopped

6 cloves garlic, minced

1 Tb ground cumin

2 tsp chipotle chile pepper

1 tsp salt

1 10 ounce cans enchilada sauce

1 tablespoon snipped fresh cilantro

1 4 ounce can diced green chile peppers

8 ounces shredded cheddar cheese

whole wheat flour tortillas

Snipped fresh cilantro

1 diced tomato

• Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork shoulder, broth, onion, garlic, cumin, chipotle chile pepper and salt. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours.
• Preheat oven to 400 degrees F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.*
• In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and the 1 tablespoon snipped cilantro. Set aside.
• In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside.
• Divide pork mixture and 1 1/2 cups of the cheese among tortillas.  Place filled tortillas, seam sides down, in the prepared bakingdish (place tortillas close together); top with the remaining enchilada-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.
• Sprinkle with additional snipped cilantro and tomato. If desired, serve with sour cream. Makes 6 servings