Enchilada Pork and Rice Bake

• boneless pork shoulderpatted dry24 oz
• cooked white rice4 cup
• enchilada sauce2 cup
• mild green chiliesdrained1 can
• shredded mozzarella3 oz
• cabbagethinly sliced12 oz
• light olive oil4 tsp
• ground cumin1 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Thinly slice the cabbage. Pat the pork shoulder dry without rinsing it, then season it on all sides with the kosher salt, black pepper, and ground cumin. Wash the board, knife, and your hands with soap and water before touching anything else.
2. 2Heat the oven to 350F. Toss the cabbage with the light olive oil and a pinch of the seasoned salt, then spread it in a small baking dish.
3. 3Nestle the seasoned pork shoulder over the cabbage, cover the dish tightly, and bake for 45-55 minutes, until the pork is tender and the thickest part reads 145°F (63°C) on an instant-read thermometer. Remove the pork, wash the board, knife, and your hands with soap and water, and let the pork rest at least 3 minutes before slicing.
4. 4Stir the cooked white rice, enchilada sauce, and mild green chilies into the baking dish. Slice the rested pork and fold it through the rice mixture, then top with the shredded mozzarella.
5. 5Return the uncovered dish to the oven for 12-18 minutes, until the sauce is bubbling at the edges and the cheese is melted and lightly golden. Taste the rice mixture and adjust the seasoning before serving.