Whole30 Pulled Pork Enchiladas
Satisfy your cravings with a wholesome twist on classic comfort food by whipping up these Whole30 Pulled Pork Enchiladas. Tender, slow-roasted pork shoulder, seasoned with a flavorful blend of spices, serves as the hearty centerpiece of this dish. Wrapped in grain-free tortillas and smothered in a rich, Whole30 compliant enchilada sauce, these enchiladas are a deliciously healthy option for those following the Whole30 program. With aromatic hints of garlic, onion, paprika, and cumin, this recipe is both mouthwatering and nutritious. Finished with a zesty garnish of fresh cilantro and lime wedges, this gluten-free, dairy-free creation is perfect for family dinners or meal prep. Whether you're a fan of Tex-Mex or simply looking for a flavorful keto-friendly option, this recipe delivers bold flavors without compromise.
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Recipe Information
Ingredients
- 3 pounds Boneless pork shoulder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 2 teaspoons Paprika
- 1 teaspoon Cumin
- 0.5 teaspoon Cayenne pepper
- 1 medium Onion
- 4 large Garlic cloves
- 1 cup Chicken broth
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Tomato paste
- 2 cups Whole30 compliant enchilada sauce
- 8 pieces Grain-free tortillas
- 0.5 cup Cilantro
- 1 whole Lime wedges
Instructions
Preheat the oven to 325°F (165°C).
In a small bowl, mix together salt, black pepper, onion powder, garlic powder, paprika, cumin, and cayenne pepper.
Rub the spice mixture all over the pork shoulder to coat well.
Place the pork shoulder in a large Dutch oven or roasting pan.
Peel and quarter the onion, then place it around the pork.
Peel and smash the garlic cloves, then add them to the pan.
Pour the chicken broth and apple cider vinegar into the pan.
Cover the pan with a lid or foil, then roast in the oven for 4 to 5 hours, until the pork is tender and falls apart easily.
Once done, remove the pork from the oven and shred it using two forks.
In a medium saucepan, heat the Whole30 compliant enchilada sauce over medium heat.
Mix in the tomato paste and simmer for 5 minutes, stirring occasionally.
Preheat the oven to 375°F (190°C).
Lay out the grain-free tortillas and fill each with a portion of shredded pork and a tablespoon of enchilada sauce.
Roll each tortilla tightly and place seam-side down in a greased baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly.
Cover the baking dish with foil and bake for 20 minutes, until heated through.
Remove from oven and garnish with chopped cilantro and serve with lime wedges.
Nutrition Facts
Calories |
1090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 2057 mg | 89% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 7.2 g | ||
| Protein | 82.6 g | 165% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 169 mg | 13% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1661 mg | 35% | |
*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.
