Pulled Pork Enchiladas With Smoky Sauce

There are plenty of ways to make pulled pork enchiladas. Some folks prefer them creamy, while others like them with salsa verde. As for me, I’m all about pairing them with a smoky sauce. 

So, get ready, because I’m sharing all my secrets to preparing this delicious dish!

Should You Use Fresh or Leftover Pulled Pork?

Usually, people like to use leftovers to make enchiladas, but if you don’t have any, they’re easy to make from scratch. Let me show you how.

• Choosing the cut:  Nothing beats pork shoulder (also called pork butt) for this recipe.
• Seasoning your pork: You can play around with the spices, but I like to keep it simple with just oregano, cumin, salt, and pepper.
• Slow cooking:  After seasoning, place your pork in the slow cooker with ingredients like onion, garlic, and jalapeño. Then, top it off with some orange juice — that’s the key to a juicy, pull-apart finish!
• Shredding: Once it’s nice and tender, shred it with two forks.
• Browning in a skillet:  And for the final touch, pan-fry the shredded pork in the juices from the slow cooker until it’s golden and a little crisp on the edges.

For the Enchilada Filling

Let’s talk fillings. For this recipe, you’ll need:

• Cheese mix:  I use a blend of 3 cheeses — cheddar, Monterey Jack, and Oaxaca. The cheddar adds some sharpness, while the other two bring that perfect melt.
• Spinach: A great way to sneak in some veggies while adding a silky texture to the dish.
• Avocado: Its creaminess pairs beautifully with the pork’s flavor.
• Cilantro: Perfect for adding a touch of citrus and freshness to the enchiladas. 
• Jalapeños: A must for spice lovers who crave a bit of heat.
• A squeeze of lime: To add a hint of zest.

Making the Smoky Sauce

Now, let’s move on to the sauce. Here’s what you’ll need:

• Flour, which works as a thickening agent.
• Spices, like chili powder, cumin, garlic powder, onion powder, dried oregano, smoked paprika, and a dash of cinnamon.
• Onion and garlic, for added depth and richness. 
• Chipotle pepper, to infuse the sauce with deep, smoky, and spicy notes.
• Tomato paste, to bring in a concentrated punch of flavor.
• Tomato sauce, to thin out the entire mixture without diluting the taste. 
• Broth, such as chicken or vegetable adds a savory element. 
• Vinegar, a little splash is enough to balance all the flavors.

Pulled Pork Enchiladas With Smoky Sauce

Yield: 8 to 10 servings

Prep Time: 30 minutes

Cook Time: 10 hours

Total Time: 10 hours 30 minutes

Enjoy tender pulled pork that’s wrapped in corn tortillas and topped with a homemade smoky sauce. It’s hands-down one of the tastiest enchilada recipes I’ve made so far!

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Ingredients

For the pulled pork:

• 4 pounds of pork shoulder (skinless and boneless)
• 1 onion (chopped)
• 1 jalapeño
• 4 cloves of garlic (minced)
• ¾ cup of fresh orange juice (from 2 oranges)
• 1 tablespoon of dried oregano
• 2 teaspoons of ground cumin
• 2½ teaspoons of salt
• 1 teaspoon of black pepper
• 1 tablespoon of olive oil

For the enchilada filling:

• 8 to 10 corn tortillas
• 1 to 3 jalapeños (diced)
• 8 ounces of Monterey Jack (grated)
• 4 ounces of sharp white cheddar cheese (shredded)
• 4 ounces of Oaxaca cheese (torn)
• 5 ounces of steamed and chopped spinach
• ½ cup of fresh cilantro
• ½ avocado (diced)
• ½ lime juice

For the smoky sauce:

• 2 tablespoons of all-purpose flour
• 2 tablespoons of chili powder
• 2 teaspoons of ground cumin
• ½ teaspoon EACH of garlic powder, onion powder, and dried oregano
• ¼ teaspoon EACH of smoked paprika, sea salt, and black pepper
• A pinch of ground cinnamon
• 1 small onion (diced)
• 2 cloves of garlic (minced)
• 1 can of chipotle pepper in adobo sauce (use as many peppers as you want)
• 1 tablespoon of tomato paste
• 1 cup EACH of tomato sauce and chicken broth
• ½ teaspoon of apple cider vinegar

Instructions

To make the pulled pork:

1. Rinse and dry your pork shoulder, before seasoning it with olive oil, salt, pepper, cumin, and oregano.
2. Then, place it in a slow cooker (with the fat side up). Top it with onion, jalapeño, minced garlic, and a squeeze of orange juice.
3. Cover it with the lid and slow cook on low for 10 hours or on high for 7 hours. 
4. After that, your pork should be soft and tender, so take it out of the basin, let it cool for a few minutes, and shred it using two forks. 
5. To crisp, heat 1 tablespoon of oil in a non-stick pan over high heat. Transfer your shredded pork inside and drizzle some of the juices. 
6. Wait for the juices to evaporate and the bottom side to turn golden brown and crusty.
7. At that point, flip your pulled pork over and sear the other side. 
8. Remove it from the heat, and set aside as you assemble your enchiladas.

To make your enchiladas:

1. Preheat your oven to 375 degrees F.
2. While that’s warming up, prepare your filling by adding your shredded pork in a large bowl along with the garlic, jalapeños, cheese blend, spinach, cilantro, and lime juice. Stir to combine.
3. Lay your toasted corn tortillas flat on a plate, and top each one with your filling. Add your sliced avocados before rolling them into logs. Set them aside as you prepare your sauce. 

To make the smoky enchilada sauce:

1. Grab a separate bowl and combine all of the spices with the flour. 
2. Grab another bowl and combine your wet ingredients, including tomato sauce, broth, vinegar, and 1 teaspoon of adobo sauce. 
3. Heat oil in a pan over medium heat. Then, add the onion to cook for 5 to 7 minutes, or until soft. 
4. Next, add the garlic and chopped chipotle peppers. Cook for another 30 seconds. 
5. Toss in your spice + flour mixture and tomato paste in the pan. Stir until it becomes fragrant. 
6. When that happens, pour your wet ingredients inside. Bring it to a boil, then simmer for about 8 to 10 minutes. 
7. Give it a little taste to see if it needs some adjustments. When you’re happy with the flavor, transfer your sauce ingredients to a blender or food processor and blend carefully until smooth.

To finish it off:

1. Get a 9×13 inch baking dish and spread a dollop of your sauce at the bottom.
2. Lay your rolled-up enchiladas (seam-side down) and pour more sauce on top. 
3. Sprinkle more cheese and pop it in the oven to bake for 30 minutes, or until the cheese has melted completely.

Notes

Image credit to @koenigcooks.

Featured image credit to @just_eggin_around.