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So, when I saw this pin for pulled pork enchiladas, I had to try it out. While my pictures didn’t turn out exactly like the Better Homes and Gardens pictures, these enchiladas were really yummy. My boyfriend liked them too!
This is a recipe we’ll definitely be making again. The only problem is that it takes a little planning because you have to start the pork the night before (or the morning of). I’m not always the best meal-planner. But for this recipe, I’ll make the effort!
To make this recipe, you need a 3-4 pound pork roast, chicken broth, onion (roughly chopped), garlic, cumin, ground chipotle chile pepper or hot chili powder, salt, enchilada sauce, diced green chile peppers, shredded cheese, and tortillas. Optionally, you can also include tomatoes and sour cream. And cilantro…but for the record, I never endorse adding cilantro to anything. YUCK!
Start by trimming the fat from the pork and adding it to your slow cooker, along with the onions, garlic, cumin, ground chipotle chile pepper or chili powder, and salt. Add the broth and set on low heat for 10-12 hours.
We wanted the enchiladas for lunch, so I stuck ‘em in the slow cooker the night before. We went to bed, and in the morning, it smelled so good that it woke us up! Unfortunately, it also woke up my roommate…at 5 AM. So be aware that this is a VERY fragrant dish if you decide to make it while sleeping.
After 10-12 hours cooking, pull the pork out (reserving the liquid) and shred it, using two forks. It should just fall apart at this point.
To the pork, add 1/2 cup of the enchilada sauce and 2 tablespoons of the reserved cooking liquid. You can also add some snipped cilantro at this point, if you like that devil herb.
Make the sauce by combining the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (if some onion bits get in there, that’s fine), and the diced green chile peppers. Add about 1/2 cup of the mixture to the bottom of a baking pan.
Next, it’s time to make the enchiladas. Divide the pork evenly in 8-12 piles, then add each to a tortilla and sprinkle with cheese.
Roll and add to the baking pan, seam side down. Once you have all the enchiladas added to the pan, dump the rest of your sauce over the top. Cover with foil and bake for 25 minutes at 400 degrees. The original recipe calls for removing the foil, sprinkling with cheese, and baking for an additional 5 minutes so the cheese melts. But at this point, we were STARVING so we just sprinkled with cheese and called it a day!
You can serve with tomatoes and sour cream if you want. We skipped the tomatoes, but added lots of sour cream! Here’s the printable: