BBQ Pulled Pork Enchiladas

BBQ Pulled Pork Enchiladas

I have some tiddlywinks for you.

You’re welcome.

Watch Super 8. Call me juvenile but the script knocked my socks off.

Read Salt, Sugar, Fat. Very well written and full of need-to-know information. By the time I reached Page 6, I determined no taste bud would be the ruler of me. And then I reached for the bag of pastel-colored leftover Easter M&Ms. Tomorrow’s another day.

Even if California is punching me in the face with allergies, the wildflowers are beaaaautiful right now. Worth a stroll up face-punch mountain.

California poppies

My current Guilty pleasure. Pssssh My name is Julia and I’ll be your tour guide through ADD-ville today Pssssh.

You just learned so much about me.

And here’s where I get all Shakira La Tortura-style with barbecue sauce instead of paint.

As if barbecue pulled pork isn’t delicious enough on its own, does it really need to get cozy and secure in a  tortilla, anchovied in to a casserole dish, smothered with barbecue sauce and adorned with cheese?   In a word, yes.

BBQ Pulled Pork Enchiladas

My honey punkin sugar pop swore up and down that there was no way bbq pulled pork enchiladas would turn out well, bless his doubtful soul. No sooner looked but they loved. When tortilla meets bbq, balance is achieved in the universe and I’m pretty sure there are ancient Egyptian hieroglyphics that say the same thing. I’m not one to boast but this one’s a bell ringer.

Barbecue. Pork. Crock pot. Tortillas. Cheese. You have the information you need. Now go forth, put on your Jetsons water wings and float down the river of easy peasy lemon squeezy.

BBQ Pulled Pork Enchiladas

Prep Time: 2 minutes

Cook Time: 8 hours

Total Time: 8 hours, 2 minutes

Yield: Serves 4 to 6 people

BBQ Pulled Pork Enchiladas


    For the Barbecue Pulled Pork
  • 5 pound pork shoulder roast (bone-in recommended)
  • 18 ounces homemade or store-bought barbecue sauce
  • For the BBQ Pulled Pork Enchiladas
  • 6 flour tortillas
  • 8 ounces cheddar or jack cheese (I used a combination of both), grated
  • 6 ounces homemade or store-bought barbecue sauce


    To Make the BBQ Pulled Pork
  1. Place the pork shoulder roast in a crockpot and pour 18 ounces of barbecue sauce on top
  2. Cover the crock pot and place it on its lowest setting, allowing it to cook for 8 to 10 hours
  3. The pork is finished when the meat is easily shreddable and falls off the bone. Carefully place the roast on a cutting board and using a couple of forks, shred the pork. Place the shredded pork back in the crock pot with the juices, discarding any bones or excess fat.
  4. To Make the BBQ Pulled Pork Enchiladas
  5. Preheat the oven to 400 degrees F.
  6. Spray or lightly oil a casserole dish
  7. Add desired amount of pulled pork to 6 to 8 tortillas. Wrap them tightly and lay them close together in the casserole dish.
  8. Pour desired amount of barbecue sauce on top of the wrapped pulled pork (for me, this was about 6 ounces, but feel free to douse!)
  9. Sprinkle grated cheese on top and bake in the oven until tortillas begin turning brown and cheese is melted, about 15 to 20 minutes.
  10. Serve with your favorite toppings (sour cream, avocado, green onion) and favorite side dishes (beans and cauliflower rice!)

BBQ Pulled Pork Enchiladas


  1. Julia, these look delicious. Your presentation is wonderful and I am sure the meal is even better. Thanks for sharing!

  2. These look incredible!! I love making pulled pork and so these enchiladas sound so delicious, I totally am making this on a Sunday for a nice family dinner :)

  3. These look so yummy! All the cheese!

  4. I gotta say, I would have been the doubter at the idea. My husband is going to flip out over these, and I have no more doubts. They’re tugging at my southern roots. Gorgeous shots!

  5. I have never made pulled pork, but this makes me want to try!

  6. “Face-punch mountain” LOLOLOLOLOLOL (sorry, too much coffee this morning. BUT SERIOUSLY HILARIOUS)

    Also, I have no doubt these enchiladas are delicious. They look soooo good!

  7. These photos are killing me right now. I need one of these enchiladas and a giant margarita right now (yes, I know its only 8:30 a.m. but it’s already been a rough morning!!)9

  8. You seriously crack my ish up I love you.

  9. I am buying a pork roast, right after I stop laughing at your witticims. Great post!

  10. Everyone here does seem to be suffering from allergies right now. And the windiness here isn’t helping!
    The enchiladas sound great :)

  11. I have to watch Super 8 again, it’ was a fun movie. I was gonna say a great movie, I wasn’t sure if it would be up there with the greats.
    I can’t believe that your honey punkin sugar pop ever doubted you, there is no way that this dish isn’t reeeaally good!

  12. Ooooh if I hadn’t just gone to an all-you-can-eat pizza night, I’d be diving face first into my laptop screen right now. As it is, I’m just slumped on the couch, hah. Beautiful pictures as always!

  13. I looove pulled pork enchiladas! Yours are beautiful!

  14. These look SO awesome, Julia! I love how easy they are too! My Texan man would love this dish…

  15. Love these! Anything stuffed inside of a soft tortilla is my kind of meal. Yeah, I tried to bribe my allergies with a brownie the other day, but they weren’t having it.

  16. Can you post the recipe for Cauliflower Rice?

  17. These look seriously delicious!

  18. Lovely work! Would you be happy to link it in to the current Food on Friday which is about all things BBQ? This is the link . I do hope to see you there. Cheers


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