Pulled Pork Enchiladas

Transform your weeknight dinner routine with these irresistibly flavorful Pulled Pork Enchiladas! Tender, slow-cooked pork shoulder is seasoned with a blend of cumin, garlic, and onion powder, then shredded to perfection and wrapped in soft flour tortillas alongside melty cheddar cheese. Smothered in rich enchilada sauce and baked until bubbly, this dish is a cheesy, comforting explosion of Tex-Mex goodness. Topped with fresh cilantro and served with a dollop of creamy sour cream, these enchiladas are ideal for feeding a crowd or meal prepping for the week. With simple ingredients and a low-and-slow cooking technique, this recipe delivers maximum flavor with minimal effort. Whether you're hosting family dinner or looking for an easy make-ahead meal, these Pulled Pork Enchiladas will have everyone coming back for seconds!

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:360 mins

Total Time:390 mins

Servings: 8

Ingredients

• 2 pounds Pork shoulder (boneless)
• 1 teaspoons Salt
• 1 teaspoons Black pepper
• 1 teaspoons Garlic powder
• 1 teaspoons Onion powder
• 1 teaspoons Cumin
• 2 tablespoons Olive oil
• 1 cup Chicken broth
• 1 medium Red bell pepper, diced
• 1 medium Onion, diced
• 2 cups Enchilada sauce
• 8 pieces Flour tortillas
• 2 cups Cheddar cheese, shredded
• 0.5 cup Cilantro, chopped
• 0.5 cup Sour cream

Directions

Step 1

Preheat your oven to 275°F (135°C).

Step 2

In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and cumin.

Step 3

Rub the spice mixture all over the pork shoulder.

Step 4

Heat olive oil in a large oven-safe pot over medium-high heat. Brown the pork on all sides, about 4 minutes per side.

Step 5

Remove the pork and set aside. In the same pot, add the diced red bell pepper and onion. Cook until softened, about 5 minutes.

Step 6

Return the pork to the pot and add chicken broth. Cover and transfer the pot to the preheated oven.

Step 7

Cook for about 4-5 hours, until the pork is very tender and pulls apart easily with a fork.

Step 8

Remove the pork and shred it with two forks. Set aside.

Step 9

Increase the oven temperature to 350°F (175°C).

Step 10

Spread 1/2 cup of enchilada sauce on the bottom of a 9x13 inch baking dish.

Step 11

Fill each tortilla with a generous amount of pulled pork and some shredded cheddar cheese, saving a little cheese for topping.

Step 12

Roll up the tortillas and place them seam-side down in the baking dish.

Step 13

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

Step 14

Sprinkle the rest of the shredded cheese over the top.

Step 15

Bake in the oven for 20-25 minutes, until the cheese is melted and bubbly.

Step 16

Remove from the oven and let cool slightly.

Step 17

Garnish with chopped cilantro and serve with sour cream on the side.

Nutrition Facts

Serving size	(2666.0g)

Amount per serving	% Daily Value*
Calories	4733.9

Total Fat 331.4g	0%
Saturated Fat 143.9g	0%
Polyunsaturated Fat 4.1g
Cholesterol 932.5mg	0%
Sodium 9738.9mg	0%
Total Carbohydrate 213.6g	0%
Dietary Fiber 20.1g	0%
Total Sugars 28.0g
Protein 259.7g	0%

Vitamin D 48.0IU	0%
Calcium 2506.0mg	0%
Iron 29.8mg	0%
Potassium 4172.6mg	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: 61.2%

Protein: 21.3%

Carbs: 17.5%