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).