pulled pork enchiladas

This pulled pork enchiladas recipe is made with fall-apart pork, refried beans, gooey cheddar cheese, and mouth-watering sour cream enchilada sauce. You’ll be reaching for seconds and thirds before you’ve finished your first plate!

Pulled Pork Enchiladas

olive oil

onion ((chopped small but not diced))

red bell pepper ((chopped small but not diced))

salt

garlic paste ((or 2 whole cloves, crushed))

pulled pork

flour tortillas ((or corn tortillas))

refried beans ((or more, to be slathered in the enchiladas))

sour cream enchilada sauce ((or more))

salsa verde

cheddar cheese ((shredded))

Heat a wok or sauté pan on medium. Once it heats up, add oil and let that heat up until it shimmers.

Add onion, pepper, garlic and salt.

Sauté for 5 - 8 minutes - my wok cooks it in 5.

Turn oven on to 350 F.

Slather some refried beans on the tortillas.

Add veggies and then a healthy serving of pulled pork on top.

Spoon a few tablespoons of the pulled pork sauce in a baking dish - or use enchilada sauce. This will prevent the enchiladas from sticking.

Roll up enchiladas and place seam side down in a baking dish.

Make sour cream enchilada sauce.

Ladle as much sauce as you like on the enchiladas and sprinkle as much cheese on top.

Bake for 25 minutes.

Plate enchiladas.

Smile

Enjoy

Make it!

The easiest and best slow cooker porkenchiladas! Use your leftover pork should or add in fruit for a pineapplepulled pork enchilada!

Pineapple Pulled Pork Enchiladas

2-3 lb Pork Shoulder (Alt: Pork Butt, Pork Tenderloin)

(14.5 oz) can diced tomatos

tbsp Chili Powder

tbsp Cumin

tsp Onion Powder

Garlic Clove

Paprika

Salt

Pepper

Fresh Pineapple, chopped*

Salsa

Paleo Sour Cream (recipe

Favorite burrito bowl toppings (Avocado, bell peppers, onions, etc...)

Gallon Freezer Bag

Quart Freezer Bag

Place 3-4 foil balls into slow cooker.

Season all sides of pork with cumin, chili powder, salt and pepper.

Place pork in slow cooker atop foil balls.

Blend together all sauce ingredients in high speed blender or food processor to make enchilada sauce and pour sauce over pork. (Optional: Save some sauce to use when serving)

Cook on low 6-8 hours or high 3-4 hours.

Before serving grill pineapple in skillet for 3-5 minutes over med-high heat.

Shred pork, top with grilled pineapple and sauce, and serve with favorite toppings over rice (cauliflower rice if paleo).

Directions:

Label gallon freezer bag with recipe name, cooking directions and expiration date (todays date plus three months).

Blend together all sauce ingredients in high speed blender or food processor to make enchilada sauce.

Add pork and sauce to labeled gallon freezer bag.

Add leftover fresh pineapple to quart freezer bag and set inside gallon freezer bag.

Seal bag, removing as much air as possible.

Store in freezer for up to three months.

Freezer Directions:

Thaw overnight in fridge or in the morning in water (meal may not be 100% thawed but that is ok).

Add freezer bag contents into the slow cooker (Set sauce in quart size bag aside).

Cooking from Freezer Directions:

Season pork with spices and slice pork into 2-3 large chuncks.

Add 2 tbsp olive oil into instant pot.

Set seasoned pork into the instant pot and pour 1-2 cups enchilada sauce on top of pork.

Close instant pot and be sure steam release vent is sealed. Cook at high pressure for 50 minutes.

NPR for 15 minutes the manual pressure release remaining pressure.

Remove pork with slotted spoon and strain of liquid.

Shred pork and pour remaining enchilada sauce over pulled pork. If desired add back into instant pot (after discarding leftover liquid in instant pot) and set to warm to keep until ready to serve.

Instant Pot Directions:

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Top 2 pulled pork enchiladas recipes from across the web

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Pulled Pork Enchiladas

Pineapple Pulled Pork Enchiladas

The most viewed pulled pork enchiladas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine