Low Sodium Pulled Pork Enchiladas

Savor the rich, smoky flavors of these Low Sodium Pulled Pork Enchiladas, a healthier take on a beloved comfort food classic. Tender, slow-roasted pork shoulder is perfectly seasoned with a blend of cumin, smoked paprika, garlic, and onion powder, then simmered with sautéed vegetables in a flavorful, no-salt-added tomato sauce. Wrapped in soft corn tortillas and topped with low-sodium shredded cheese, these enchiladas are baked to golden perfection and garnished with fresh cilantro and a squeeze of zesty lime. Perfect for anyone watching their sodium intake, this crowd-pleasing dish delivers all the bold, satisfying flavors you crave in a heart-healthier package.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:210 mins

Total Time:240 mins

Servings: 4

Ingredients

• 2 pounds Pork shoulder (boneless)
• 1 tablespoon Ground cumin
• 1 tablespoon Smoked paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 medium Red onion, chopped
• 1 medium Green bell pepper, chopped
• 1 cup Low sodium chicken broth
• 1 cup No salt added tomato sauce
• 8 small Corn tortillas
• 1 cup Low sodium shredded cheese
• 0.25 cup Cilantro, chopped
• 2 Lime wedges

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

In a small bowl, combine the ground cumin, smoked paprika, garlic powder, onion powder, and black pepper.

Step 3

Rub the pork shoulder with olive oil and the spice mixture until fully coated.

Step 4

Place the pork shoulder in a roasting pan and cover with foil. Slow roast in the preheated oven for 3 hours or until tender.

Step 5

Once cooked, remove the pork shoulder from the oven and let it rest for 10 minutes. Then shred the meat using two forks.

Step 6

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red onion and green bell pepper and sauté until softened, about 5 minutes.

Step 7

Add the shredded pork into the skillet with the vegetables, then pour the low sodium chicken broth and no salt added tomato sauce into the pan. Simmer for 10 minutes, stirring occasionally.

Step 8

Preheat your oven to 375°F (190°C).

Step 9

Warm the corn tortillas in a dry skillet over medium heat until soft.

Step 10

Spoon approximately 1/4 cup of the pork filling onto each tortilla, roll them up tightly, and place seam side down in a greased baking dish.

Step 11

Once all the tortillas are rolled and in the dish, sprinkle the low sodium shredded cheese evenly over the enchiladas.

Step 12

Bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly.

Step 13

Remove from oven, garnish with chopped cilantro, and serve with lime wedges on the side.

Nutrition Facts

Serving size	(2274.4g)

Amount per serving	% Daily Value*
Calories	4013.4

Total Fat 272.0g	0%
Saturated Fat 103.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 806.0mg	0%
Sodium 1637.9mg	0%
Total Carbohydrate 169.1g	0%
Dietary Fiber 30.5g	0%
Total Sugars 25.6g
Protein 251.5g	0%

Vitamin D 51.3IU	0%
Calcium 2163.8mg	0%
Iron 25.4mg	0%
Potassium 4906.5mg	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: 59.3%

Protein: 24.4%

Carbs: 16.4%