Epic Pulled Pork Enchiladas

Cuisine: Mexican
Prep Time:
Cook Time: 3 1/2 hours
Servings: 7 enchiladas

Fall-off-the-bone pulled pork, rolled into a tortilla, smothered in salsa roja and cheese, and baked until melty, gooey, and absolutely delicious. Who wants seconds?

These epic pulled pork enchiladas take some time to prepare, but your family will thank you for the effort. The pork butt, cooked for hours until the meat absorbs the marinade, comes apart easily with a fork. All that cooking time gives you a succulent shredded pork filling for your enchiladas.

I used pork butt for this recipe, which actually isn't located anywhere near the butt! Pork butt is a cut from the upper part of the shoulder. Pork butt is a great cut for pulled pork, because the meat is very tender when cooked properly.

Add a made-from-scratch salsa roja and a layer of shredded Monterey Jack cheese, and you have a dinner to remember. This recipe makes seven enchiladas, because that's all that fit in my baking dish! Feel free to make more if you want. You can easily serve them for leftovers the next day.

Enchiladas are among the most popular foods in Mexico. You can't really go wrong with a rolled, stuffed tortilla smothered in sauce and cheese! They can be made with your filling of choice and tend to appeal to the whole family. If you like this recipe, try a few of our other favorites, including enchiladas suizas, enchiladas divorciadas, and enchiladas de carne molida (ground beef).

Ingredients

  • For the Pulled Pork
  • 2 pounds pork butt
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons salt
  • ½ teaspoon crushed black pepper
  • ½ teaspoon paprika
  • 1 cup water
  • For the Salsa Roja
  • 5 Roma tomatoes
  • 2 garlic cloves
  • 1/4 white onion
  • 1/4 teaspoon salt
  • 1 chile serrano or 1 fresh jalapeño
  • 1/4 cup vegetable oil
  • For the Enchiladas
  • 7 corn tortillas
  • 1 cup oil
  • 1 pound monterey jack cheese shredded
  • cilantro for garnish

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Directions

For the Pulled Pork
  1. In a bowl, mix the pork butt with the apple cider vinegar, brown sugar, salt, black pepper and paprika. Let marinate for one hour.
  2. Place the pork in a baking dish and add one cup of water around the borders of the dish. Cover in aluminum foil and cook in the oven at 350° F for 3 hours.
  3. Remove pork from oven when ready and use a fork to pull apart the meat.
For the Salsa Roja
  1. Blend together the tomatoes, garlic, onion, salt, and serrano chile.
  2. Heat the oil in a pot over high heat. Add the sauce and bring to a boil before lowering the temperature. Transfer to a bowl and set aside.
For the Enchiladas
  1. Fry the corn tortillas in 1 cup of oil over medium temperature, until golden.
  2. Transfer the tortillas to a plate lined with paper towels to drain the excess oil.
  3. Dip the tortillas one by one in the salsa roja.
  4. Fill each tortilla with the pulled pork. Roll them up and place them in a baking dish.
  5. Continue to do the same with the rest of the tortillas until you have filled up the baking dish.
  6. Cover the tortillas with the rest of the salsa roja.
  7. Cover with a layer of shredded Monterey Jack cheese.
  8. Bake the enchiladas at 350°F for 20 minutes, until the cheese melts.
  9. Remove from the oven and garnish with cilantro to serve.
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