Recipe Background
Sometimes it's just better to take things into your own hands and get them done right! Pulled Pork Enchiladas are one of those recipes that are just better done at home! Tender, perfectly seasoned pork shoulder, cooked to juicy, pull-apart perfection, and joined by tangy, spicy enchilada sauce and dreamy cotija cheese. All of which gets rolled up and baked with even more sauce and more cheese... mercy! Don't go another minute without taking control of your Mexican fiesta cravings! Try these Pulled Pork Enchiladas and let your local Mexican hot spot wonder where you are! Go ahead, you can do it... show them who wears the sombrero in this relationship!
Sometimes it's just better to take things into your own hands and get them done right! Pulled Pork Enchiladas are one of those recipes that are just better done at home! Tender, perfectly seasoned pork shoulder, cooked to juicy, pull-apart perfection, and joined by tangy, spicy enchilada sauce and dreamy cotija cheese. All of which gets rolled up and baked with even more sauce and more cheese... mercy! Don't go another minute without taking control of your Mexican fiesta cravings! Try these Pulled Pork Enchiladas and let your local Mexican hot spot wonder where you are! Go ahead, you can do it... show them who wears the sombrero in this relationship!
Ingredients
For the enchiladas:
- 3 1/2 pounds pork shoulder boneless, fat trimmed
- 1 (14-ounce) can chicken broth
- 1/2 cup onion chopped
- 6 cloves garlic minced
- 1 tablespoon ground cumin
- 2 teaspoons ground chipotle chili pepper or hot chili powder
- 1 teaspoon salt
- 3 (10-ounce) cans enchilada sauce divided
- 1 tablespoon fresh cilantro chopped, plus more, to taste, for garnish
- 1 (4-ounce) can green chile peppers diced
- 8 (8-inch) flour tortillas
- 2 cups cotija cheese shredded, divided
Optional toppings:
- tomato to taste, diced, can substitute grape tomatoes, quartered
- sour cream to taste
- avocado to taste, sliced
Directions
- Add the pork shoulder, the chicken broth, the onion, the garlic, the cumin, the ground chipotle chili pepper, and the salt to a slow cooker and stir to combine.
- Cover the slow cooker and cook on low-heat for about 10-11 hours or on high heat for about 5-6 hours.
- Preheat the oven to 400 degrees F.
- Transfer the pork from the slow cooker and use two forks to shred it. Reserve the cooking liquid.
- In a large bowl, add the shredded pork, 1/2 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and 1 tablespoon of the cilantro and stir to combine.
- In a medium bowl, add the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid, and the green chile peppers and stir to combine. Discard any of the remaining cooking liquid.
- Spread 1/2 cup of the enchilada sauce mixture in the bottom of a 9x13-inch baking dish.
- Lay the tortillas out flat and evenly divide the pork mixture and 1 1/2 cups of the cheese across the right-side edges of each tortilla.
- Beginning on the filled side of the tortilla, firmly roll them up.
- Place the tortillas, seam-side down and close together, on top of the enchilada sauce mixture.
- Evenly pour the remaining enchilada sauce mixture over the tortillas.
- Cover the baking dish with aluminum foil and bake, about 25 minutes.
- Sprinkle the remaining cheese on top of the enchiladas.
- Bake the enchiladas until heated through and the cheese starts to brown slightly, about 5 minutes.
- Garnish the enchiladas with the extra cilantro.
- Serve the enchiladas with the tomatoes, the sour cream, and the sliced avocado.
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