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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

Update: This is a note sent to us from one of our clients that attended our From Field To Table event in New Mexico; 

I just used the pulled pork enchiladas recipe to make elk enchiladas on a fishing trip to NW Wisconsin with my brothers-in-law. Everyone was impressed, evem the BIL who only compliments his own recipes {usually not that good}. He told my wife that Randy’s enchiladas were excellent. I used roasts from the elk I harvested during the Field to Table event I attended last December.



Pork Preparation


  • 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 



  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


  • 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  



  1. Spray baking dish with non-stick cooking spray. Add approximately 1/2 cup of enchilada sauce and distribute evenly.
  2. Spread approximately 1 Tbsp. of refried beans in the center of each tortilla. add pulled pork, diced chilies and 1 Tbsp enchilada sauce. Fold the sides of the tortilla to overlap the filling, and place seam down into the pan. Repeat with remaining tortillas. 
  3. Pour remaining suace over filled tortillas, followed by the shredded cheese. 
  4. Spray a piece of aluminum foil with non-stick cooking spray, and then use the foil to seal the casserole dish. Cook for 45 minutes at 325 degrees. Allow to rest and cool slightly before serviing. 


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