Smoked Picnic Shoulder Roast for Enchiladas
Ingredients:  
1. Salt
2. Garlic powder
3. Cumin
4. Chili powder 
5. 1 large orange
6. 6 limes

Instructions 
1. Mix 1/3 cup equal parts spice with juice of fruit. Smoke 3 to 6 hours.
2. After smoking, cover in pot and cook at 350 to 400 degrees for another 1 to 3 hours until tender. 

Enchilada Sauce
Ingredients
1. 2 tablespoons olive oil
2. 2 tablespoons all-purpose flour 
3. 1/4 cup chili powder
4. 1/2 teaspoon garlic powder
5. 1/2 teaspoon ground cumin
6. 1/4 teaspoon dried oregano
7. 2 cups chicken or vegetable stock
8. Fine sea salt, to taste

Instructions
1. Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly.  Add in the chili powder, garlic powder, cumin, and oregano and cook for 1 more minute, whisking constantly.
2. Gradually pour in the stock, whisking constantly to combine until no lumps remain.  Continue cooking until the sauce reaches a simmer.  Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.
3. Give the sauce a taste and season with salt, as needed.

Smoked Picnic Shoulder Roast Enchiladas
Ingredients 
1. 2 cups smoked picnic shoulder roast (see above)
2. 1 tablespoon olive oil
3. 1 cup black beans
4. 1 can (15 oz) corn kernels 
5. 2 cups shredded cheese 
6. 8 tortillas 
7. 3 cups homemade enchilada sauce (see above)
8. Jalapenos 

Instructions 
1. Preheat the oven to 350F/180C.
2. Heat 1 tablespoon olive oil in a pan over high heat. Add the pork and cook until the bottom is nicely browned - about 1 1/2 minutes. Do not turn, just make the bottom crispy (to keep the pulled pork as moist as possible), then remove the pulled pork into a bowl.
3. Add the corn, black beans, 1/2 cup enchilada sauce, and 1/2 cup cheese into the bowl and mix to combine. 
4. Spread 1/2 cup of enchilada sauce on the bottom of the baking dish.
5. Place 1/2 packed cup of filling (from step 3) into a tortilla and roll up and place in the baking dish.
6. Pour over the remaining enchilada sauce, and bake for 10 minutes.
7. Remove from the oven and scatter the cheese and jalapenos on, then bake for another 10 to 15 minutes until the cheese is bubbling and golden.
8. Let stand for 5 minutes before serving.