Name: Roasted Pork and Caramelized Pineapple Enchiladas
Cook time: 60 min
Yield: 4 generously
Ingredients: 2 pound pork butt or shoulder; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 cup cubed fresh pineapple; ¼ cup pineapple juice; ¼ red onion, (chopped); ½ jalapeno pepper, (seeded and diced); 1 chipotle pepper in adobo sauce; 8 ounces white cheddar cheese, (freshly grated); 12 to 14 (4-inch) flour or corn tortillas – your preference; for serving: fresh cilantro, (sour cream, avocado, extra pineapple); 2 tablespoons olive oil; 2 tablespoons flour; 1 2/3 cups low-sodium chicken stock; 15 ounces tomato sauce; 2 tablespoons tomato paste; 2 teaspoons adobo sauce from a can of chipotle peppers in adobo; 2 tablespoons chili powder; 1 teaspoon cumin; 1 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/4 teaspoon smoked paprika; 1/8 teaspoon cayenne pepper; 1/4 teaspoon salt; 1/4 teaspoon pepper