INGREDIENTS
3 1/2 lb
Pork shoulder, boneless
1/8 cup
Cilantro
1 tbsp
Garlic
1/2 tsp
Onion powder
1 tsp
Oregano
1 tsp
Chili powder
1/4 tsp
Pepper
1/2 tsp
Salt
2
Cooking oil
1
About 16 yellow corn tortillas
1 1/2 lb
Monterey jack cheese
1 28 ounce can
Enchilada sauce, green
1/2 cup
Beer
1/2 cup
Water
¼ tsp. liquid hickory smoke
6 qt
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