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:
- 3-4 pound boneless pork roast (shoulder is best)
- 14 ounce can chicken broth
- 1 medium, roughly-chopped onion
- 6 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons ground chipotle chile pepper or hot chili powder
- 1 teaspoon salt
- 30 ounces enchilada sauce
- 1 tablespoon snipped fresh cilantro
- 4 ounce can diced green chile peppers
- 8 ounces cheese, shredded
- 8-12 8-inches flour tortillas
- Chopped cilantro (optional)
- Diced tomatoes (optional)
- Sour cream (optional)
- Trim the fat from the pork roast and add it to the slow cooker, along with onions, garlic, cumin, chipotle chile pepper or hot chili powder, and salt. Pour in broth and set the slow cooker on low for 10-12 hours.
- After 10-12 hours, remove pork o a and shred with forks.
- Add ½ cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and fresh cilantro (optional) to the pork.
- Mix a sauce using the remaining enchilada sauce, ¼ cup of the reserved cooking liquid, and green chile peppers. Add ½ cup of this sauce to the bottom of a baking dish.
- Divide the pork into 8-12 piles. Add each to a tortilla and sprinkle with cheese. Roll tortillas and add to the baking dish, seam side down.
- Dump the remaining sauce over the tip, cover with foil, and bake at 400 degrees for 25 minutes.
- Remove from oven, and sprinkle with cheese (put back in oven for 5 minutes to melt if desired).
- Serve with diced tomatoes and sour cream if desired.