BBQ Pulled Pork Enchiladas are an amazing mashup of your favorite barbecue and classic enchiladas. Using BBQ sauce instead of enchilada sauce, these cheesy, dreamy enchiladas a true thrill!
BBQ Pulled Pork Enchiladas

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.

If you have leftover Carnitas or BBQ Pulled Pork, I have a treat for you!

These BBQ Pulled Pork Enchiladas are a fabulous use for leftover shredded pork, and they’re a marvelous fusion of Mexican food and classic American barbecue.

The cheese brings it all together in a space of true love.

BBQ Pulled Pork Enchiladas

My sweat pea 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

BBQ Pulled Pork Enchiladas

4 from 3 votes
Combine your two favorites - barbecue and enchiladas - into one delicious meal!
Prep Time 2 minutes
Cook Time 8 hours
Total Time 8 hours 2 minutes
Servings: 6 Large 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 grated, I used a combination of both
  • 6 ounces homemade or store-bought barbecue sauce


To Make the BBQ Pulled Pork

  • Place the pork shoulder roast in a crockpot and pour 18 ounces of barbecue sauce on top
  • Cover the crock pot and place it on its lowest setting, allowing it to cook for 8 to 10 hours
  • 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.

To Make the BBQ Pulled Pork Enchiladas

  • Preheat the oven to 400 degrees F.
  • Spray or lightly oil a casserole dish
  • Add desired amount of pulled pork to 6 to 8 tortillas. Wrap them tightly and lay them close together in the casserole dish.
  • 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!)
  • Sprinkle grated cheese on top and bake in the oven until tortillas begin turning brown and cheese is melted, about 15 to 20 minutes.
  • Serve with your favorite toppings (sour cream, avocado, green onion) and favorite side dishes (beans and cauliflower rice!)


Make as many or as few enchiladas as you'd like! The idea is to use leftover pulled pork to make these enchiladas.


Serving: 1Enchilada · Calories: 478kcal · Carbohydrates: 29g · Protein: 42g · Fat: 20g · Sugar: 5g
Author: Julia
Course: Lifestyle
Cuisine: American
Keyword: BBQ Pulled Pork Enchiladas, bbq pulled pork recipe, dinner recipe, Mexican food, pork enchiladas
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
BBQ Pulled Pork Enchiladas

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

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Questions and Reviews

  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. 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!

  4. “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!

  5. 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

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

  7. 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!

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

  9. 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.

  10. 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