Paleo Pulled Pork Enchiladas

Indulge in the bold, smoky flavors of these Paleo Pulled Pork Enchiladas, a wholesome twist on a comfort food favorite. Featuring tender, slow-cooked pork shoulder seasoned with a savory blend of smoked paprika, garlic, and onion powder, this recipe delivers rich, melt-in-your-mouth goodness in every bite. Wrapped in grain-free tortillas and smothered in a flavorful paleo enchilada sauce, these enchiladas are gluten-free, dairy-free, and ideal for anyone following a paleo lifestyle. With fresh garnishes like chopped cilantro, green onions, and creamy avocado slices, this crowd-pleasing dish is perfect for weeknight dinners or family gatherings. Ready in just over four hours, including prep and cooking, these enchiladas are as satisfying as they are nourishing. Try this paleo-friendly spin on a classic today!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 4

Ingredients

• 2 pounds pork shoulder
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons coconut oil
• 2 cups paleo enchilada sauce
• 8 pieces grain-free tortillas
• 2 tablespoons green onions, chopped
• 2 tablespoons fresh cilantro, chopped
• 1 whole avocado, sliced

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Rub the pork shoulder with sea salt, black pepper, smoked paprika, garlic powder, and onion powder.

Step 3

In a large oven-safe pot or Dutch oven, heat the coconut oil over medium-high heat. Sear the pork shoulder on all sides until browned, about 4 minutes per side.

Step 4

Once browned, pour 1 cup of the paleo enchilada sauce over the pork shoulder. Cover with a lid or aluminum foil.

Step 5

Transfer the pot to the oven and cook for 3-4 hours, or until the pork is tender and easily shredded with a fork.

Step 6

Remove the pork from the oven and let it rest for 15 minutes. Shred the pork using two forks and mix it with the cooking juices.

Step 7

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

Step 8

Spread a spoonful of the remaining enchilada sauce over the bottom of a baking dish.

Step 9

Fill each grain-free tortilla with a portion of the pulled pork, roll it up, and place seam-side down in the baking dish.

Step 10

Pour the remaining enchilada sauce over the top of the rolled tortillas, ensuring they are well covered.

Step 11

Bake the enchiladas in the oven for 15-20 minutes until heated through and the sauce is slightly bubbly.

Step 12

Garnish with chopped green onions and cilantro before serving, and add sliced avocado on top.

Step 13

Serve hot and enjoy your paleo pulled pork enchiladas!

Nutrition Facts

Serving size	(1822.4g)

Amount per serving	% Daily Value*
Calories	3246.1

Total Fat 188.9g	0%
Saturated Fat 68.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 800.5mg	0%
Sodium 8109.7mg	0%
Total Carbohydrate 140.8g	0%
Dietary Fiber 36.5g	0%
Total Sugars 17.0g
Protein 234.0g	0%

Vitamin D 0IU	0%
Calcium 510.2mg	0%
Iron 18.9mg	0%
Potassium 5274.6mg	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: 53.1%

Protein: 29.3%

Carbs: 17.6%