Shredded Pork Enchiladas

1-2 pork picnic roasts (approx. 2 lbs)
half an onion, cut in big chunks
6 garlic cloves, peeled
1 cup water or broth
salt & pepper
taco seasoning
corn tortillas (20 or so)
enchilada seasoning packet (make according to packet with water & tomato paste)
shredded cheese
green onions cut on the bias

Pico de Gallo
1/2 onion chopped fine
3 roma tomatoes ( or whatever tomatoes you have.....romas have less seeds), chopped
1/2 bunch of cilantro, chopped


Lay pork roasts in crockpot. Season with salt and pepper. Add chopped onion and garlic cloves and a good amount of taco seasoning (1/2 cup maybe). Pour 1 cup water or chicken broth over the top and cook for about 6 hours on high, until it easily shreds. When it is done cooking taste the meat and season more if needed. Make Pico de Gallo and enchilada sauce and set aside. Heat corn tortillas in microwave or individually on a griddle and keep in a towel. This softens them so they won't break. Roll meat in the corn tortilla and lay in a baking dish. When the baking dish is full, top with enchilada sauce and then shredded cheese. Top with sliced green onions and bake in a 350 degree oven for 20 min or so just to melt the cheese and to bring everything to the same temperature. Serve with Pico de Gallo and beans on the side along with all your other favorite condiments