4poundspicnic pork roastshredded chicken or beef works too
Enchilada Sauce
2cupschicken broth
1cantomato paste
1Tbsp.olive oil
2Tbsp.cumin powder
2Tbsp.chili powder
2tsp.garlic powder
1tsp.onion powder
1tsp.paprika
salt and pepper
Added Sweetener
1cupwarm water
1cupchopped dates
1/2cuphoney
Instructions
First, cook your pork roast. This can be done however you'd like. I typically put it in the slow cooker for 6-8 hours on low with 1 cup of water. You don't need to do anything fancy.
In a large saucepan, whisk all enchilada sauce ingredients together over medium heat.
When sauce comes to a simmer, reduce heat to low and cook an additional 3-5 minutes, then set aside.
Take the warm water and add it to a bowl with the chopped dates. Let them sit for 5 minutes, then blend them in a blender.
Add the date paste and honey to the enchilada sauce and stir to combine.
Once the pork roast is done cooking, shred the meat and add it all to the sauce. Stir to combine and you're done!