BBQ Pulled Pork Enchiladas

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!

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.

All we need are six simple ingredients for these easy pulled pork enchiladas recipe: A pork roast, barbecue sauce, flour tortillas, and cheese.

My sweat pea swore up and down that there was no way bbq pulled pork enchiladas would turn out well, bless his doubtful soul.

How to Make BBQ Pulled Pork Enchiladas:

Prepare the Shredded Pork:

If you don’t have leftover shredded pork, make some in your crock pot! Here’s how we do this.

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 easy to shred. Carefully transfer the roast to a cutting board and use two forks to shred the pork. Place the shredded pork back in the crock pot with the juices, discarding any bones or excess fat.

Prepare the Enchiladas:

1. Preheat the oven to 400 degrees F. Spray or lightly oil a casserole dish with cooking spray.
2. Add desired amount of pulled pork to 6 to 8 tortillas, or however many your casserole dish holds. Wrap them tightly and lay them close together in the casserole dish.
3. Pour desired amount of barbecue sauce on top of the wrapped pulled pork. For me, this was about 6 ounces, but feel free to go heavy on the sauce!
4. Sprinkle grated cheese on top and bake in the oven until tortillas begin turning brown and cheese is melted, about 15 to 20 minutes.
5. Serve with your favorite toppings. Sour cream, avocado, green onion are great options. I like serving with cauliflower rice and black beans too.

Store leftover enchiladas in an airtight container in the refrigerator for up to 1 week.

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 Jetson’s water wings and float down the river of easy peasy lemon squeezy.

BBQ Pulled Pork Enchiladas

4.86 from 21 votes

By Julia

Prep: 2 minutes mins

Cook: 8 hours hrs

Total: 8 hours hrs 2 minutes mins

Servings: 6 Large Enchiladas

SaveSaved Pin Print

Combine your two favorites – barbecue and enchiladas – into one delicious meal!

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Permalink Email Post

Save

Ingredients 

1x2x3x

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

Instructions 

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!)

Notes

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

Nutrition

Serving: 1Enchilada, Calories: 478kcal, Carbohydrates: 29g, Protein: 42g, Fat: 20g, Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Rate and comment below!

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.