These pulled pork enchiladas feature a pork shoulder slowly braised until tender in green enchilada sauce, then rolled into cheesy flour tortillas and baked in more sauce.
Contents
Take enchilada night to flavorful new heights with these slow cooker pulled pork enchiladas smothered in green chili sauce. Juicy pork shoulder is slowly braised in the Crockpot until it’s fall-apart tender in zesty green enchilada sauce before getting rolled into cheesy corn tortillas.
Ingredients
For the slow cooker pulled pork
- ▢ 4 lbs pork shoulder roast
- ▢ 1 tsp Salt
- ▢ 1 Onion diced
- ▢ 5 to 6 garlic cloves minced
- ▢ 1 lime
- ▢ 1 jalapeno or serrano pepper seeded, stemmed and minced
- ▢ 1 tsbp Cumin
- ▢ 1 tsp Oregano
- ▢ 1/2 tsp Ancho chili powder
- ▢ 2 cups green enchilada sauce or tomatillo salsa
For the enchiladas
- ▢ 12 flour tortillas
- ▢ 8 oz monteray jack cheese shredded
- ▢ 1 lime, sweet peppers, radishes, avocado sliced
- ▢ crema
- ▢ cilantro minced
Instructions
For the slow cooker pork:
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Pat dry
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Rub w/ salt.
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Sear fat (if slow cooker has sear setting OR in a hot skillet)
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Add onion, garlic, and diced jalapeño to the slow cooker. Sprinkle the spices over top.
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Add enchilada sauce and juice from one lime.
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Add chicken broth if needed** to bring liquid up to about ¼ covering the sides of the port shoulder roast.
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Cover and cook on low for 6 to 8 hours, until the pork reach 205 – 210 degrees F and shreds easily with two forks.
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Remove the roast from the cooking liquid and place in a large bowl.
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Shred the roast with two forks, discarding any fatty pieces.
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Add just enough of the cooking liquid to moisten the meat.
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Using a slotted spoon, scoop out the onions and jalapenos and mix into the shredded pork.
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Cover until ready to use.
For the pulled pork enchiladas:
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Preheat an oven to 350 degrees F.
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Line a baking dish or large cast iron skillet with a thin layer of the enchilada sauce.
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Dip the tortillas in the enchilada sauce to coat both sides.
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Working one at a time, lay a tortilla into the baking dish and fill with the pulled pork and cheese.
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Roll the tortilla so the seam is facing down.
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Repeat until you have filled the baking dish.
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Cover the enchiladas with more green enchilada sauce and cheese.
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Place the baking dish in the oven and bake for 20 to 25 minutes until the sauce is bubbling and the cheese has melted.
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Top the enchiladas as desired with sliced avocado, peppers, and cilantro.
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Serve immediately with a lime wedge.
Alternatively, you can cook the enchiladas in a slow cooker:
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To do this, spoon the enchilada sauce onto the bottom of the slow cooker.
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Dip the tortillas in the enchilada verde sauce and working one at a time, place them in the slow cooker, filling with the shredded pork and cheese.
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Roll the filled tortilla so the seam is facing down.
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Continue until the slow cooker has a layer of enchiladas snug in a single layer.
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Top with enchilada sauce and cheese.
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Cover and cook on high for 1 to 1 ½ hours until the sauce is heated and the cheese is melted.
Nutrition
Serving: 1serving | Calories: 161kcal | Carbohydrates: 5g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 613mg | Potassium: 347mg | Fiber: 1g | Sugar: 3g | Vitamin A: 317IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 2mg
