Gluten-Free Pulled Pork Enchiladas
Satisfy your Tex-Mex cravings with these hearty and flavorful Gluten-Free Pulled Pork Enchiladas! Perfectly seasoned, slow-cooked pulled pork made from tender boneless pork shoulder is folded into soft gluten-free tortillas and smothered in a rich, smoky enchilada sauce. Topped with melted cheddar cheese and a sprinkle of fresh cilantro, this comforting dish is perfect for a family dinner or a crowd-pleasing party meal. With gluten-free chicken broth, enchilada sauce, and tortillas, this recipe ensures everyone can enjoy its savory goodness. The tender pork, robust spices like chili powder and smoked paprika, and the cheesy, saucy topping make these enchiladas a comforting dish you’ll come back to time and time again. Serve them with your favorite sides for a satisfying, gluten-free Mexican-inspired feast!
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Recipe Information
Ingredients
- 2 pounds Boneless pork shoulder
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 tablespoon Olive oil
- 1 large Onion, diced
- 3 cloves Garlic cloves, minced
- 1 cup Gluten-free chicken broth
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 2 cups Gluten-free enchilada sauce
- 12 pieces Gluten-free tortillas
- 2 cups Shredded cheddar cheese
- 0.25 cup Chopped fresh cilantro
Instructions
Preheat your oven to 325°F (165°C).
Season the pork shoulder with salt and black pepper on all sides.
In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Add the pork and sear each side until browned, about 3-4 minutes per side.
Remove the pork from the pot and set aside. In the same pot, add the diced onion and minced garlic, sauté until the onion is translucent, about 5 minutes.
Pour in the gluten-free chicken broth, and add chili powder, ground cumin, and smoked paprika. Stir well to combine.
Place the pork back into the pot, cover with a lid, and transfer to the preheated oven. Cook for 3-4 hours or until the pork is tender and easily shredded with a fork.
Once the pork is done, shred it in the pot using two forks and mix it well with the sauce.
Increase the oven temperature to 375°F (190°C).
Spread 1/2 cup of gluten-free enchilada sauce over the bottom of a 9x13 inch baking dish.
Warm the gluten-free tortillas slightly in the microwave to make them pliable. Divide the pulled pork mixture evenly among the tortillas, roll them up, and place seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are completely covered.
Sprinkle shredded cheddar cheese evenly over the top.
Bake in the oven for about 20 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
5106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.7 g | 382% | |
| Saturated Fat | 120.2 g | 601% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 968 mg | 323% | |
| Sodium | 12767 mg | 555% | |
| Total Carbohydrate | 371.3 g | 135% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 34.7 g | ||
| Protein | 253.5 g | 507% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2420 mg | 186% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 4268 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
