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.
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.
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.
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.
Nutrition InformationServing Size 1 Enchilada
Amount Per Serving Calories 478Total Fat 20gUnsaturated Fat 0gCarbohydrates 29gSugar 5gProtein 42g