Pulled Pork Enchiladas

Before I started smoking my pork in a smoker or grill I would often make it in a crock pot. BBQ purist will cry foul but the crock pot can be an easy way for people without means or the time to smoke their own BBQ. Sometime when making a whole shoulder of BBQ there are some leftovers. Regardless of how you prepare your pork, a great use of for pulled pork leftovers is to use it for the filling of Enchiladas. Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Maya times.

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PULLED PORK ENCHILADAS

To Make Pulled Pork

1 medium onion, chopped
1/2 cup(s) ketchup
1/3 cup(s) cider vinegar
1/4 cup(s) packed brown sugar
1/4 cup(s) tomato paste
2 tablespoon(s) sweet paprika
2 tablespoon(s) yellow mustard
1 1/2 teaspoon(s) salt
1 1/4 teaspoon(s) ground black pepper
4 pound(s) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
1/4 Franks Hot Sauce
garlic salt
6 cloves of garlic, smashed
* I use this as a base recipe to get started but this will require more seasoning and hot sauce after the pork is pulled and returned to the pot. So constantly check and season to your liking, that may mean adding more brown sugar or mustard or hot sauce. You can also add a little *

In a large slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, garlic and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.

* You may also add the ingredients to a plastic bag or bowl and let the pork marinade until ready to cook.*

Cover slow cooker with lid and cook pork mixture on low setting , 8 to 10 hours or until pork is very tender.

With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.

While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.

*At this point taste the pork to see what you need to add. For me its more hot sauce and garlic salt. Have the lid half off so some of the liquid cooks off if your pork is watery.*

To Make Enchiladas

Leftover over pulled pork (view the above recipe)

Flour or corn tortillas (most call for corn but I like flour tortillas)

Green or red enchilada sauce

Grated cheese cheddar cheese

Pre heat oven to 350 deg F

Pour a thin layer of enchilada sauce in a deep baking dish.

Place a tortilla in the dish, fill with pulled pork, roll the tortilla with opening facing down. Continue until you run out of tortilla, pork, room or patience. * if using corn you must warm the tortillas before rolling or they may break.

Pour another thin layer of sauce over the enchiladas and top with cheese.

Place in the oven for 30-35 minutes until cheese is bubbling.

This post and recipe was sponsored by the North Carolina Pork Council

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