• 1-1/2 lbs. tomatoes, on the vine
• 1 large white onion
• 1 head garlic
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon kosher salt
• hot sauce to taste

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established. This should take about 4 to 5 minutes. Set the temperature to high and preheat with the lid closed for 10 to 15 minutes.

Slice the top of the head off of the garlic and wrap it in tinfoil. Place the wrapped garlic, tomatoes, and onion half directly on the grill grate.

Cook for 10-15 minutes, or until the tomato skins have split and the onion and garlic have started to soften. Turn the grill to 375 degrees and cole the lide while putting together the enchiladas.

Remove the tomatoes form the vine and take the foil off the garlic. Transfer the tomatoes and onions to the blender, the squeeze the softened garlic out of its skin into the blender. Add the chili powder, cumin, salt and hot sauce into the blender. Hold the lid on at an angle to allow steam to escape.

Blend until the sauce is smooth. If the sauce seems too thick, add a tablespoon of water at a time until desired consistency is reached. Spoon a thin layer of sauce on the bottom of a 9×13 baking dish.

Mix 1/4 cup of enchilada sauce with the pulled pork in a large bowl. Toss gently with a spoon to combine.

Fill each tortilla with approcimately 1/3 cup of pulled pork mixture and a few tablespoons of cheese. Roll the tortilla and place seam side down in the baking dish. Repeat with the remaining tortillas and pork until the pan is full.

Cover with remaining enchilada sauce and shredded cheese.

Place the pan directly on the grill grate and bake until the sauce is bubbly and the cheese is completely melted, approximately 25 minutes. Enjoy.