Pulled Pork Enchiladas
Transform your next dinner into a fiesta of flavor with these irresistible Pulled Pork Enchiladas! Tender, slow-cooked pork shoulder is seasoned to perfection with a smoky blend of spices, shredded, and paired with sautéed onions and bell peppers for a burst of savory goodness. Rolled into soft flour tortillas, smothered in rich, tangy enchilada sauce, and topped with bubbly, golden cheddar cheese, these enchiladas are baked to perfection for a comforting, family-friendly meal. The topping of fresh cilantro adds a fragrant, herbaceous touch, while a dollop of creamy sour cream takes this dish to the next level. Perfect for weeknight dinners or special gatherings, these enchiladas are a hearty, crowd-pleasing option that delivers bold, authentic flavors every time. Whether you're a fan of Mexican-inspired cuisine or simply in the mood for something indulgent and satisfying, these Pulled Pork Enchiladas won't disappoint!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless)
- 1 teaspoons Salt
- 1 teaspoons Black pepper
- 1 teaspoons Garlic powder
- 1 teaspoons Onion powder
- 1 teaspoons Cumin
- 2 tablespoons Olive oil
- 1 cup Chicken broth
- 1 medium Red bell pepper, diced
- 1 medium Onion, diced
- 2 cups Enchilada sauce
- 8 pieces Flour tortillas
- 2 cups Cheddar cheese, shredded
- 0.5 cup Cilantro, chopped
- 0.5 cup Sour cream
Instructions
Preheat your oven to 275°F (135°C).
In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and cumin.
Rub the spice mixture all over the pork shoulder.
Heat olive oil in a large oven-safe pot over medium-high heat. Brown the pork on all sides, about 4 minutes per side.
Remove the pork and set aside. In the same pot, add the diced red bell pepper and onion. Cook until softened, about 5 minutes.
Return the pork to the pot and add chicken broth. Cover and transfer the pot to the preheated oven.
Cook for about 4-5 hours, until the pork is very tender and pulls apart easily with a fork.
Remove the pork and shred it with two forks. Set aside.
Increase the oven temperature to 350°F (175°C).
Spread 1/2 cup of enchilada sauce on the bottom of a 9x13 inch baking dish.
Fill each tortilla with a generous amount of pulled pork and some shredded cheddar cheese, saving a little cheese for topping.
Roll up the tortillas and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce over the tortillas, ensuring they are well covered.
Sprinkle the rest of the shredded cheese over the top.
Bake in the oven for 20-25 minutes, until the cheese is melted and bubbly.
Remove from the oven and let cool slightly.
Garnish with chopped cilantro and serve with sour cream on the side.
Nutrition Facts
Calories |
4734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 331.4 g | 425% | |
| Saturated Fat | 143.9 g | 720% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 932 mg | 311% | |
| Sodium | 9739 mg | 423% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 28.0 g | ||
| Protein | 259.7 g | 519% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2506 mg | 193% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 4173 mg | 89% | |
*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.
