Paleo Pulled Pork Enchiladas
Savor the rich flavors of Paleo Pulled Pork Enchiladas—a wholesome twist on a classic comfort dish that’s grain-free, dairy-free, and irresistibly delicious. This recipe showcases tender, slow-cooked pork shoulder, seasoned to perfection with smoky spices, and paired with tangy paleo enchilada sauce. Wrapped in grain-free tortillas and baked until bubbling, these enchiladas are topped with fresh green onions, cilantro, and creamy avocado for a vibrant finish. Perfect for meal prepping or impressing dinner guests, this paleo-friendly dish combines mouthwatering taste with clean eating ingredients. Ready in under 5 hours, including prep and cooking time, this satisfying recipe is a must-try for paleo enthusiasts and enchilada lovers alike!
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons coconut oil
- 2 cups paleo enchilada sauce
- 8 pieces grain-free tortillas
- 2 tablespoons green onions, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 whole avocado, sliced
Instructions
Preheat your oven to 325°F (163°C).
Rub the pork shoulder with sea salt, black pepper, smoked paprika, garlic powder, and onion powder.
In a large oven-safe pot or Dutch oven, heat the coconut oil over medium-high heat. Sear the pork shoulder on all sides until browned, about 4 minutes per side.
Once browned, pour 1 cup of the paleo enchilada sauce over the pork shoulder. Cover with a lid or aluminum foil.
Transfer the pot to the oven and cook for 3-4 hours, or until the pork is tender and easily shredded with a fork.
Remove the pork from the oven and let it rest for 15 minutes. Shred the pork using two forks and mix it with the cooking juices.
Increase oven temperature to 375°F (190°C).
Spread a spoonful of the remaining enchilada sauce over the bottom of a baking dish.
Fill each grain-free tortilla with a portion of the pulled pork, roll it up, and place seam-side down in the baking dish.
Pour the remaining enchilada sauce over the top of the rolled tortillas, ensuring they are well covered.
Bake the enchiladas in the oven for 15-20 minutes until heated through and the sauce is slightly bubbly.
Garnish with chopped green onions and cilantro before serving, and add sliced avocado on top.
Serve hot and enjoy your paleo pulled pork enchiladas!
Nutrition Facts
Calories |
3246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.9 g | 242% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 8110 mg | 353% | |
| Total Carbohydrate | 140.8 g | 51% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 17.0 g | ||
| Protein | 234.0 g | 468% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 5275 mg | 112% | |
*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.
