PULLED PORK ENCHILADAS

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The perfect go-to dish for a fiesta with friends.

SERVINGS
6
PREP TIME
20
MIN
COOK TIME
4
HRS
25
MIN
TOTAL TIME
4
HRS
45
MIN
DIFFICULTY
Medium
  • 2 pounds FARMER JOHN® BONELESS PORK SHOULDER BUTT ROAST
  • 1 packet taco seasoning
  • 1 can fire roasted tomatoes
  • 2 cups chicken broth
  • 1 can black beans, drained
  • 1 can corn kernels, drained
  • 3 cups shredded Mexican cheese
  • 1 can green chili peppers, drained
  • 12 4-inch corn tortillas
  • 2 (19-ounce) cans Red Enchilada Sauce Mild

Garnish:

  • Sour Cream
  • Scallion, sliced
  • Cilantro, chopped
  1. Rub pork shoulder with taco seasoning, salt, and pepper.
  2. Place shoulder in a large slow cooker or 8 qt. stockpot. Add fire-roasted tomatoes and chicken broth. If using slow cooker, heat on high for 4 hours. If using stockpot, braise in oven at 350°F. for 3 hours.
  3. Make filling: shred the cooked pork with two forks or tongs. Add black beans, corn, green chilies, ½ cup enchilada sauce and 1 cup of cheese to the shredded pork and toss.
  4. In a 9” x 13” baking dish spread 1 cup enchilada sauce on the bottom. Pour remaining enchilada sauce into a deep plate or 8×8” baking dish. Dip tortillas on both sides and place on a work surface.
  5. Place 1/3 cup of filling and 2 tablespoons of cheese onto each tortilla. Roll up into an enchilada and place in the baking dish.
  6. Pour remaining enchilada sauce over the enchiladas and bake for 10 minutes.
  7. Remove from oven and scatter remaining cheese on top, then bake for another 10-15 minutes until the cheese is melted.
  8. Garnish with sour cream dollops, sliced scallions and chopped cilantro, if desired.
COOKING TIP

For some tasty additions, garnish with sour cream, sliced scallions, and cilantro.

PULLED PORK ENCHILADAS

The perfect go-to dish for a fiesta with friends.

SERVINGS
6
PREP TIME
20
MIN
COOK TIME
4
HRS
25
MIN
TOTAL TIME
4
HRS
45
MIN
DIFFICULTY
Medium
  • 2 pounds FARMER JOHN® BONELESS PORK SHOULDER BUTT ROAST
  • 1 packet taco seasoning
  • 1 can fire roasted tomatoes
  • 2 cups chicken broth
  • 1 can black beans, drained
  • 1 can corn kernels, drained
  • 3 cups shredded Mexican cheese
  • 1 can green chili peppers, drained
  • 12 4-inch corn tortillas
  • 2 (19-ounce) cans Red Enchilada Sauce Mild

Garnish:

  • Sour Cream
  • Scallion, sliced
  • Cilantro, chopped
  1. Rub pork shoulder with taco seasoning, salt, and pepper.
  2. Place shoulder in a large slow cooker or 8 qt. stockpot. Add fire-roasted tomatoes and chicken broth. If using slow cooker, heat on high for 4 hours. If using stockpot, braise in oven at 350°F. for 3 hours.
  3. Make filling: shred the cooked pork with two forks or tongs. Add black beans, corn, green chilies, ½ cup enchilada sauce and 1 cup of cheese to the shredded pork and toss.
  4. In a 9” x 13” baking dish spread 1 cup enchilada sauce on the bottom. Pour remaining enchilada sauce into a deep plate or 8×8” baking dish. Dip tortillas on both sides and place on a work surface.
  5. Place 1/3 cup of filling and 2 tablespoons of cheese onto each tortilla. Roll up into an enchilada and place in the baking dish.
  6. Pour remaining enchilada sauce over the enchiladas and bake for 10 minutes.
  7. Remove from oven and scatter remaining cheese on top, then bake for another 10-15 minutes until the cheese is melted.
  8. Garnish with sour cream dollops, sliced scallions and chopped cilantro, if desired.
 
COOKING TIP

For some tasty additions, garnish with sour cream, sliced scallions, and cilantro.