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Pulled Pork Enchiladas (Prepared During Our November 2022 FFTT Event)

This dish was amazing! Our friends Enrique and Rosita prepared this for us with a hog Enrique had hunted earlier in the week. Very simple to make and loaded with flavor, let us know if you try it. 

Greg Ray

           

 

Pork Preparation

Ingredients:

  • 2 lbs. pork shoulder roast, (cleaned, no fat, or connective tissue) 
  • 1 onion, sliced 
  • 6 cloves garlic, chopped  
  • 1 package taco seasoning mix 
  • Water as needed to cover pork 

 

Method:

  1. Bring pork shoulder, onion, garlic, and 1 pkg taco seasoning to a boil in a pot with enough water to cover.
  2. Reduce heat to medium low and simmer until tender (add water as needed to cover pork) about 2 or 3 hrs.
  3. Reduce liquid by ½ and reserve.
  4. Shred pork with a fork. Add reserved liquid to moisten.

 

Enchilada Preparation

Ingredients:  

  • 2 cups pulled pork (recipe to follow) 
  • 1 cup reserved cooking liquid to moisten pulled pork  
  •  3-10 oz. cans enchilada sauce 
  • 1 can refried beans 
  • 1 can diced chilies 
  • 2 cups shredded Monterey Jack cheese  
  • 2 cups sour cream 
  • 2 cups guacamole 
  • 3 tomatoes (seeded and small diced) 
  • 10 medium size flour tortillas 
  • 1 bunch cilantro  

 

Method:  

  • 2 cups pulled pork (recipe to follow) 
  • 1 cup reserved cooking liquid to moisten pulled pork  
  •  3-10 oz. cans enchilada sauce 
  • 1 can refried beans 
  • 1 can diced chilies 
  • 2 cups shredded Monterey Jack cheese  
  • 2 cups sour cream 
  • 2 cups guacamole 
  • 3 tomatoes (seeded and small diced) 
  • 10 medium size flour tortillas 
  • 1 bunch cilantro  
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