Get ready to tantalize your taste buds with a dish that's bursting with flavor and comfort: Sweet Pulled Pork Enchiladas! This delightful Mexican-inspired recipe takes tender, succulent pork shoulder and wraps it in warm flour tortillas, creating a mouthwatering meal that's perfect for family gatherings or cozy nights in. With just a few simple ingredients and a slow cooker, you can transform everyday pork into a sensational feast that will have everyone coming back for seconds. Dive into this recipe that promises to be a showstopper on your dinner table!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 lbs pork shoulder
- 1 cup barbecue sauce
- 8 flour tortillas
- 1 cup shredded cheese
- 1/2 cup diced onions
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
Instructions
- Begin by preparing the pork shoulder. Trim any excess fat and cut it into large chunks for easier cooking.
- In a slow cooker, place the pork shoulder and pour 1 cup of barbecue sauce over it. Ensure the pork is well coated with the sauce.
- Cover the slow cooker and set it to low heat. Cook the pork for about 3 hours, or until it is tender and easily shreds with a fork.
- Once the pork is cooked, carefully remove it from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.
- In a large mixing bowl, combine the shredded pork with any remaining barbecue sauce from the slow cooker, adding more if desired for additional flavor.
- Preheat your oven to 350°F (175°C).
- Lay out the flour tortillas on a clean surface. Spoon a generous amount of the pulled pork mixture into the center of each tortilla.
- Sprinkle some diced onions and shredded cheese over the pulled pork in each tortilla.
- Carefully roll up each tortilla, folding in the sides as you go to secure the filling inside. Place the rolled tortillas seam-side down in a greased baking dish.
- Once all the tortillas are in the baking dish, sprinkle any remaining cheese on top of the enchiladas.
- Bake the enchiladas in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
- While the enchiladas are baking, prepare the toppings. In a small bowl, mix the sour cream and chopped cilantro together.
- Once the enchiladas are done baking, remove them from the oven and let them cool for a few minutes.
- Serve the enchiladas warm, drizzled with the sour cream and cilantro mixture, and garnish with additional chopped cilantro if desired.
Tips
- Choose the Right Cut: For the best flavor and tenderness, use a well-marbled pork shoulder. The fat will render during cooking, keeping the meat juicy.
- Enhance the Sauce: Feel free to experiment with your barbecue sauce! Adding a splash of apple cider vinegar or a pinch of smoked paprika can elevate the flavor profile.
- Shredding Technique: Allow the pork to rest for a few minutes after cooking before shredding. This helps retain moisture and makes it easier to pull apart.
- Customize Your Fillings: Don’t hesitate to add your favorite ingredients to the enchiladas. Black beans, corn, or jalapeños can add an extra layer of flavor and texture.
- Make Ahead: These enchiladas can be assembled a day in advance. Just cover and refrigerate them until you’re ready to bake—perfect for meal prep!
- Garnish Generously: Fresh cilantro and a squeeze of lime juice can brighten up the dish. Consider adding diced avocados or fresh salsa for an extra pop of color and flavor.
- Watch the Oven: Keep an eye on the enchiladas while they bake. If the cheese starts to brown too quickly, cover them with foil to prevent burning.Enjoy crafting this delicious dish, and let the flavors transport you to a festive fiesta!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 28g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 95mg
