Photographing enchiladas is very hard because they are so mushy. That is the exact reason why they taste so wonderful. Keep your family happy and full with these delicious pulled pork enchiladas. Flour tortillas stuffed with citrus braised pork, yellow rice, jalapenos and cheese might be one of the best weeknight meals to put together.
What I love most about enchiladas is the use of a variety of meats, cheeses, sauces and vegetables. The combinations are limitless and all are delicious, ultimate comfort meal, next to mac and cheese of course.
As you might know I am a lover of cooking a big piece of meat once and then using it a few times in other recipes, much easier on me and the budget. On Sunday I made my favorite pulled pork recipe which always yields more than enough for dinner, leaving some great options for the rest of the week. The pork doesn’t require much work and can be made on the stovetop, the oven and even in the slowcooker. You can then turn it into tacos, enchiladas or serve it with Spanish rice and beans, possibilities are endless and delicious in every way.
I have a great method for knowing if my recipe is fabulous. I can simply tell by the sounds my husband makes when he’s eating it. Purring, yes, slight purring means I’ve hit it out of the park. This was a “purring” dish.
Traditionally I prefer enchiladas made with corn tortillas, but pulled pork requires sturdiness that the flour tortillas deliver.
- 5-7 lb pork shoulder, cut into 2 inch chunks
- ½ cup orange juice
- ½ orange, cut in half
- 8 garlic cloves, smashed
- 1 large onion, sliced
- 1 tbsp dry oregano
- 1 tsp cumin
- 1 tbsp kosher salt
- In a Dutch Oven combine all ingredients. Add water almost to the top leaving ¼ inch of pork exposed. Simmer on low, covered for 2 hours. This can also be done in the oven at 350 degrees or in the slow cooker on low for 8 hours)
- Remove the lid, increase the heat to medium high and allow the liquid to reduce down to a ¼ cup. Stir to prevent burning. Turn off the heat and using two fork gently pull the pork into desired shred. If using the slowcooker remove pork chunks and transfer the liquid to a medium sauce pot. Reduce the liquid, add pork and stir well. Remove from heat then shred the pork.
- 1 cup shredded pork
- ¾ cup yellow rice
- 1 cup Monterey jack shredded cheese
- chopped pickled jalapenos
- 6 flour tortillas
- ½ cup red enchilada sauce
- Preheat the oven to 350 degrees. Spread 2 tbsp enchilada at the bottom of a baking dish.
- Fill each tortilla with shredded pork, rice, jalapenos and 1 tbsp of cheese. Wrap and place seam side down into a baking dish. Repeat with the rest.
- Top with enchilada sauce and the rest of the cheese.
- Bake for 20 minutes.
PULLED PORK ENCHILADAS