Gluten-Free Pulled Pork Enchiladas

Satisfy your Tex-Mex cravings with these mouthwatering Gluten-Free Pulled Pork Enchiladas, a hearty, crowd-pleasing dish packed with bold flavors and tender, slow-cooked meat. This recipe starts with a perfectly seasoned boneless pork shoulder that is seared, oven-braised for hours in a fragrant blend of gluten-free chicken broth, chili powder, smoked paprika, and cumin, then shredded to perfection. Rolled in soft gluten-free tortillas and smothered in rich enchilada sauce, these enchiladas are topped with gooey melted cheddar cheese and fresh cilantro for a finishing touch. Whether you're hosting a dinner party or craving a comforting family meal, this gluten-free recipe delivers irresistible Tex-Mex flavor while accommodating dietary needs. Perfectly customizable and made to serve six, it’s an easy-to-follow, oven-baked delight that will become a go-to favorite!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 2 pounds Boneless pork shoulder
• 2 teaspoons Salt
• 1 teaspoon Ground black pepper
• 1 tablespoon Olive oil
• 1 large Onion, diced
• 3 cloves Garlic cloves, minced
• 1 cup Gluten-free chicken broth
• 2 tablespoons Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 2 cups Gluten-free enchilada sauce
• 12 pieces Gluten-free tortillas
• 2 cups Shredded cheddar cheese
• 0.25 cup Chopped fresh cilantro

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Season the pork shoulder with salt and black pepper on all sides.

Step 3

In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Add the pork and sear each side until browned, about 3-4 minutes per side.

Step 4

Remove the pork from the pot and set aside. In the same pot, add the diced onion and minced garlic, sauté until the onion is translucent, about 5 minutes.

Step 5

Pour in the gluten-free chicken broth, and add chili powder, ground cumin, and smoked paprika. Stir well to combine.

Step 6

Place the pork back into the pot, cover with a lid, and transfer to the preheated oven. Cook for 3-4 hours or until the pork is tender and easily shredded with a fork.

Step 7

Once the pork is done, shred it in the pot using two forks and mix it well with the sauce.

Step 8

Increase the oven temperature to 375°F (190°C).

Step 9

Spread 1/2 cup of gluten-free enchilada sauce over the bottom of a 9x13 inch baking dish.

Step 10

Warm the gluten-free tortillas slightly in the microwave to make them pliable. Divide the pulled pork mixture evenly among the tortillas, roll them up, and place seam-side down in the baking dish.

Step 11

Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are completely covered.

Step 12

Sprinkle shredded cheddar cheese evenly over the top.

Step 13

Bake in the oven for about 20 minutes, or until the cheese is melted and bubbly.

Step 14

Garnish with chopped fresh cilantro before serving.

Nutrition Facts

Serving size	(2722.2g)

Amount per serving	% Daily Value*
Calories	5105.8

Total Fat 297.7g	0%
Saturated Fat 120.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 967.9mg	0%
Sodium 12766.9mg	0%
Total Carbohydrate 371.3g	0%
Dietary Fiber 43.9g	0%
Total Sugars 34.7g
Protein 253.5g	0%

Vitamin D 0IU	0%
Calcium 2420.5mg	0%
Iron 33.0mg	0%
Potassium 4267.7mg	0%

*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.

Source of Calories

Fat: 51.7%

Protein: 19.6%

Carbs: 28.7%