Are you craving a delicious, comforting meal that's also surprisingly easy to make? Look no further! This pulled pork enchilada recipe is a fantastic blend of smoky pulled pork, rich enchilada sauce, and melted cheese, all wrapped in warm tortillas. It's a perfect weeknight dinner, a crowd-pleasing party dish, or a satisfying weekend lunch. Get ready for a flavor explosion in every single bite! This recipe offers easy recipes for even the busiest of cooks, making it a perfect addition to your collection of healthy meals and quick dinner ideas.
Ingredients:
For the Pulled Pork:
- 2 lbs boneless pork shoulder (butt roast)
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1 cup chicken broth
- 1 cup apple cider vinegar
- Salt and pepper to taste
For the Enchiladas:
- 1 tbsp olive oil
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 cup enchilada sauce (your favorite brand)
- 12 corn or flour tortillas
- 2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese (optional)
- Fresh cilantro, chopped (for garnish)
Instructions:
Making the Pulled Pork:
- Sear the Pork: Season the pork shoulder generously with salt and pepper. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the pork on all sides until browned.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.
- Add Spices: Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, to toast the spices.
- Braising the Pork: Pour in the chicken broth and apple cider vinegar. Bring to a simmer, then reduce heat to low, cover, and braise for 3-4 hours, or until the pork is fork-tender.
- Shred the Pork: Remove the pork from the pot and let it rest for 10 minutes. Using two forks, shred the pork into smaller pieces.
- Reduce Sauce: Skim off any excess fat from the braising liquid. Increase heat to medium and simmer uncovered for 10-15 minutes, or until the sauce has thickened slightly. Stir the shredded pork back into the sauce.
Assembling the Enchiladas:
- Preheat Oven: Preheat oven to 375°F (190°C).
- Prepare the Sauce: In a small bowl, combine the Rotel and 1/2 cup of the enchilada sauce.
- Assemble: Lightly grease a 9x13 inch baking dish. Spread a thin layer of the Rotel mixture on the bottom. Fill each tortilla with about 1/4 cup of the pulled pork mixture. Roll up tightly and place seam-down in the prepared baking dish.
- Top and Bake: Pour the remaining enchilada sauce over the enchiladas. Sprinkle with cheddar and Monterey Jack cheese (if using).
- Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Garnish and Serve: Garnish with fresh cilantro and serve immediately.
Tips and Variations:
- For a spicier kick, add more cayenne pepper or use a spicier enchilada sauce.
- Feel free to use different types of cheese, such as pepper jack or Colby jack.
- Add a can of drained black beans or corn to the pulled pork for extra flavor and texture.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 40-45g
This pulled pork enchilada recipe is a perfect example of delicious dishes that are also easy to prepare. Enjoy this flavorful and satisfying meal, perfect for any occasion! Remember to share your culinary creations using this best recipe with your friends and family – they will thank you for it!