If you bang pull pork enchiladas but do n’t feel like splurging on take-away , make this easy casserole variant instead .
BHG / Crystal Hughes
Enchiladas are aclassic Mexican comfort dish . With juicy spiced marrow , diced Republic of Chile and love apple , melt cheeseflower , and savoury enchilada sauce , it ’s a solid repast carry with flavor . While you could make enchilada sauce from scratch , buying pre - made sauce at the storehouse is a with child sentence - saving hack for weeknights — and it ’s an easy way to infuse authentic flavor in your pulled pork barrel enchiladas .
Credit:BHG / Crystal Hughes
How to Prep Your Pulled Pork in Advance
One of the best thing about this pulled pork enchiladas recipe is that it ’s relatively hands - off . Your wearisome cooker will do the volume of the work for you , build pulled pork that ’s so tender and blue , it easily fall asunder during the shredding outgrowth . On a weekday or meddlesome weekend , be sure to combine your ingredients in theslow cookerso you could put it and forget it until it ’s clip to assemble your pulled pork enchilada to bake in the oven .
Ingredients
3½lb.boneless pork barrel shoulder
1(14 - oz.)canchicken stock
½cupchopped onion(1medium )
Credit:BHG / Crystal Hughes
6clovesgarlic , minced
1Tbsp.ground cumin
2to3tsp.ground chipotle Republic of Chile pepper or live chilly powder
Credit:BHG / Crystal Hughes
1tsp.salt
3(10 - oz)cansenchilada sauce
1Tbsp.snipped fresh coriander
Credit:BHG / Crystal Hughes
1(4 - oz.)candiced green chile black pepper
8oz.cotija cheese , shredded(2cups )
8to12(8 - in.)flour tortilla
Credit:BHG / Crystal Hughes
Snipped refreshing Chinese parsley
Diced tomato or quartered grape tomato
Sour cream(optional )
Credit:BHG / Crystal Hughes
Directions
Combine Pulled Pork Ingredients in Slow Cooker
If necessary , trim fat from the porc . In a 4 - quart slow cooker , combine the pork shoulder , broth , onion , garlic , cumin , primer chipotle chile pepper or chili powder , and salinity . brood and cook on low for 10 to 11 hours or on high for 5 to 6 hours .
Shred Pork Shoulder
Preheat oven to 400 ° atomic number 9 . Remove the pork barrel from slow cooker , reserving the cooking liquid state . Using two forks , tear up the nub into common strands .
Make - Ahead Tip : At this power point , the nitty-gritty and cooking liquid can be refrigerate overnight before forgather the enchilada . The cooking liquid will inspissate . To dish , pour out the cooking liquid into a low saucepan ; heat over broken heat until boiling . stay as point in Steps 3 through 6 .
Combine Pulled Pork and Enchilada Sauce
In a magnanimous bowl , combine the porc , 1/2 cup of theenchilada sauce , 2 tablespoon of the set aside cooking liquid , and 1 tablespoon of snip cilantro . Set aside .
Combine Sauce Ingredients
In a average bowl , combine the remain enchilada sauce , 1/4 cup of the appropriate cookery liquidity ( discard any remain cooking liquidness ) , and the diced gullible chile common pepper . Spread about 1/2 cup of the enchilada - gullible chile capsicum mixture in the bottom of a 3 - dry quart rectangular baking lulu ; set away .
Assemble Enchiladas
Divide the pork mixed bag and 1 - 1/2 loving cup of the cheese among tortilla , placing the meat and cheese near the edge of each tortilla .
Bake Enchiladas
hustle up the tortillas , placing them line sides down in the prepared baking dish . Top with the remaining enchilada - light-green chile pepper mixture . encompass with foil ; broil for 25 minutes . Sprinkle with the remaining 1/2 cup of cheese , then bake , uncovered , about 5 minutes more or until the tall mallow is softened and starts to embrown more or less .
Add Toppings and Enjoy
Sprinkle the draw pork enchiladas with additional nip coriander and tomato . If desired , serve with sour cream . Makes 6 serving .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tells you how much a food in a food serving contributes to a daily dieting . 2,000 Calorie a day is used for general nutrition advice .
Credit:BHG / Crystal Hughes
