I've made this recipe for Shredded Pork twice, and both times it was a huge hit.  It makes quite a large batch, and is perfect to serve to a crowd.  The main source of flavor in this recipe comes from a seasoning packet, and the flavor will be different depending on which one you use.  I really liked both of them, but the Mild Chili packet was my favorite.

Marty loves the shredded pork served on soft white dinner rolls (the kind "soft enough to use as a pillow", he says).  I thought it was good that way, but really loved it as a filling for enchiladas.  To make the enchiladas, I filled tortillas, lined them up in a baking dish, poured a can of green enchilada sauce over the top, added non-dairy cheese, and some pico de gallo - then baked the whole thing for about half an hour.  Really easy, and really delicious.


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