4.7 from 33 votes
Pulled Pork Enchiladas in Salsa Verde
Tender, melt-in-your-mouth slow-cooked pork, spicy chile sauce-dipped tortillas, and melty cheese combine forces in this amazingly delicious recipe for Pulled Pork Enchiladas. I can’t get enough of them, and I have a feeling you'll have the same reaction!
Prep Time
10 mins
Cook Time
10 mins
Slow Cooking
8 hrs
Total Time
8 hrs 30 mins
Servings: 6
Calories: 595 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
Pork:
- 2 pounds boneless pork shoulder roast (or 3 1/2 pounds bone-in)
- 1 bay leaf
- 1 can 12 ounces beer
- salt to taste
Salsa Verde:
- 3 pounds tomatillos husked and rinsed
- 3 garlic cloves
- 4 jalapeño or serrano peppers
- 1 white onion coarsely chopped
- handful cilantro
- salt to taste
- 1 tablespoon olive oil
Enchiladas:
- ½ cup canola oil for frying
- corn tortillas preferably white
- 1 medium white onion diced
- shredded muenster cheese
- Crumbled queso fresco
Instructions
Prepare Pork:
- Place the pork shoulder and bay leaf in a slow cooker; pour the beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 5 to 8 hours.
- Discard the bay leaf. Remove the pork from the slow cooker, salt to taste, and shred the meat. Set aside for assembly.
Cup of Yum
Make Sauce:
- Boil tomatillos, garlic, and peppers in water to cover for about 10 minutes.
- With a slotted spoon transfer the tomatillos, garlic, and peppers to a blender. Add the onion and cilantro. Purée until smooth. Add salt to taste.
- Heat olive oil in a large skillet. Pour in blended sauce carefully to avoid too much splatter and bring to a boil. Lower heat and simmer till thickened for about 6 to 8 minutes.
Assemble Enchiladas:
- In a large skillet, heat canola oil until hot. Fry tortillas until softened. Drain on paper towels. Place lightly fried tortillas, one at a time, in the skillet of warm sauce, turning to coat.
- Place a coated tortilla on a serving plate. On one half place some pulled pork, diced onion, and shredded cheese and fold in half. Drizzle warm salsa verde over enchiladas and top with queso fresco.
Notes
- using this
- For the pork: You can make pork ahead of time or use any leftover turkey or chicken you have in the fridge, use a store-bought rotisserie chicken, or you can make your own shredded chicken at home.
- For the enchilada sauce: I highly recommend making your own using this easy green enchilada sauce recipe or this authentic red enchilada sauce recipe. If you’re short on time, you can use your favorite store-bought sauce.
- To store enchiladas, assemble and place them in an airtight container and refrigerate for up to 4 days. Or refrigerate sauce and meat separately and assemble as needed.
Nutrition Information
Calories
595kcal
(30%)
Carbohydrates
55g
(18%)
Protein
26g
(52%)
Fat
32g
(49%)
Saturated Fat
5g
(25%)
Cholesterol
62mg
(21%)
Sodium
112mg
(5%)
Potassium
1224mg
(35%)
Fiber
10g
(40%)
Sugar
13g
(26%)
Vitamin A
544IU
(11%)
Vitamin C
74mg
(82%)
Calcium
107mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 595
% Daily Value*
| Calories | 595kcal | 30% |
| Carbohydrates | 55g | 18% |
| Protein | 26g | 52% |
| Fat | 32g | 49% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 62mg | 21% |
| Sodium | 112mg | 5% |
| Potassium | 1224mg | 26% |
| Fiber | 10g | 40% |
| Sugar | 13g | 26% |
| Vitamin A | 544IU | 11% |
| Vitamin C | 74mg | 82% |
| Calcium | 107mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.