Take enchilada night to flavorful new heights with these slow cooker pulled pork enchiladas smothered in green chili sauce. Juicy pork shoulder is slowly braised in the Crockpot until it’s fall-apart tender in zesty green enchilada sauce before getting rolled into cheesy corn tortillas.
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Enchiladas make the perfect easy dinner or freezer meal for those days when you want a low-maintenance meal that still tastes delicious. While we love our classic chicken enchiladas, there’s something about pulled pork that adds an extra layer of flavor we’re obsessed with. All you need are a few simple ingredients, and you can whip up these Slow Cooker Pulled Pork Enchiladas while you’re at work or checking off your to-do list.
What Are Enchiladas Made with Pulled Pork? (and why are they so damned good)
Just like our smoked pulled pork enchiladas, this recipe uses juicy shredded pork as the meaty base for enchiladas. But, instead of using a pork butt, we used a pork shoulder roast instead.
For this slow cooker recipe, the pork shoulder roast is then slow-cooked in enchilada sauce, lime juice, spices, and aromatics similar to Mexican carnitas. Once we cook the shoulder in liquid for 6-8 hours, it shreds easily with a fork. Then, we dip tortillas in enchilada sauce, fill them with shredded meat and cheese, and bake them to golden brown perfection.
Crock Pot Pulled Pork Enchiladas Ingredients
- Pork shoulder roast: Look for a 4-6 pound boneless pork roast. You can usually find this in the pork section of your grocery store, but if not, head over to your local butcher or purchase it online.
- Kosher Salt
- Onion: Infuses a sweet and savory flavor into the meat.
- Garlic cloves: Adds an aromatic, pungent flair.
- Lime: Cuts through the heat with some zesty flavor.
- Jalapeno or serrano pepper: Infuses a slight kick into the meat.
- Cumin: Adds nutty warmth and subtle smokiness.
- Oregano: Adds a slightly sweet, earthy aroma.
- Ancho chili powder: Mild spice with a sweet, mild chili flavor.
- Green enchilada sauce or tomatillo salsa: We chose green sauce for our enchiladas, but you can use red enchilada sauce if you prefer.
- Shredded cheese: Use a Mexican cheese blend or Monterey Jack cheese.
- Flour tortillas: We recommend flour over corn tortillas, as corn tortillas tend to break more easily when rolled up.
How to Make Pulled Pork Enchiladas in the Slow Cooker
For the slow cooker pork
First, pat the pork shoulder roast dry. Then, rub it with salt. Use the sear setting on your slow cooker or a hot skillet to sear the fat.
Now, add diced onion, minced garlic, and diced jalapeño to the slow cooker. Sprinkle the spices over the top.
Add enchilada sauce and juice from one lime. If needed, add chicken broth to bring the liquid up to about ¼, covering the sides of the pork shoulder roast.
Cover and cook on low for 6 to 8 hours until the pork reaches 205 – 210 degrees F and shreds easily with two forks.
Remove the roast from the cooking liquid and place it in a large bowl. Shred the roast and add just enough of the cooking liquid to moisten the meat.
Using a slotted spoon, scoop out the onions and jalapenos and mix them into the shredded pork. Cover until ready to use.
For the pulled pork enchiladas
Now, preheat the oven to 350 degrees F. Line a casserole dish or large cast iron skillet with a thin layer of enchilada sauce.
Dip the tortillas in the enchilada sauce to coat both sides.
Working one at a time, lay a tortilla into the baking dish and fill it with pulled pork and cheese.
Roll the tortilla and place seam-side down. Repeat until you have filled the prepared baking dish.
Cover the enchiladas with more green enchilada sauce and cheese.
Place the baking dish in the oven and bake for 20 to 25 minutes until the sauce is bubbling and the cheese has melted.
Top the enchiladas as desired with your favorite toppings. Some great options are sliced avocado, peppers, sour cream, and fresh cilantro. Serve immediately with a lime wedge.
Slow Cooker Version
Alternatively, for slow cooker cooking, spoon the enchilada sauce onto the bottom of the slow cooker.
Dip the tortillas in the enchilada verde sauce and, working one at a time, place them in the slow cooker, filling with shredded pork and cheese.
Roll the filled tortilla so the seam is facing down. Continue until the slow cooker has a layer of enchiladas snug in a single layer.
Top with enchilada sauce and cheese. Cover and cook on high for 1 to 1 ½ hours until the sauce is heated and the cheese is melted.
Girl Carnivore Expert Recipe Tips
- Make the meat the day before and prep the enchiladas the next day to save time.
- Make this meal for meal prep and store the enchiladas in the fridge or freezer.
- For a more down-home feel, make your own enchilada sauce.
- Shred your own cheese. Shredded cheese typically contains anti-melting properties. Shredding it yourself allows the cheese to melt more easily.
What to Serve With Pulled Pork Enchiladas
To create the perfect balanced meal, serve up your enchiladas with an easy grilled corn salad. For a more decadent, spicy twist, drizzle some rajas con crema or poblano crema on top of the enchiladas.
Leftovers & Reheating
Store leftover enchiladas in an airtight container in the fridge for 3-4 days. You can also freeze them for up to 3 months.
To reheat:
- Preheat your oven to 350ºF.
- Wrap the baking dish in foil.
- Bake 25-30 minutes for refrigerated and 30-35 minutes for frozen.
More Enchiladas Recipes
These easy slow cooker pulled pork enchiladas are the ultimate delicious dinner for when you’re craving Mexican food but don’t feel like leaving the house. They’re easy to make, comforting, and downright addicting.
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Slow Cooker Pulled Pork Enchiladas
Recommended Equipment
- Slow Cooker
Ingredients
For the slow cooker pulled pork
- 4 lbs pork shoulder roast
- 1 tsp Salt
- 1 Onion diced
- 5 to 6 garlic cloves minced
- 1 lime
- 1 jalapeno or serrano pepper seeded, stemmed and minced
- 1 tsbp Cumin
- 1 tsp Oregano
- 1/2 tsp Ancho chili powder
- 2 cups green enchilada sauce or tomatillo salsa
For the enchiladas
- 12 flour tortillas
- 8 oz monteray jack cheese shredded
- 1 lime, sweet peppers, radishes, avocado sliced
- crema
- cilantro minced
Instructions
For the slow cooker pork:
- Pat dry
- Rub w/ salt.
- Sear fat (if slow cooker has sear setting OR in a hot skillet)
- Add onion, garlic, and diced jalapeño to the slow cooker. Sprinkle the spices over top.
- Add enchilada sauce and juice from one lime.
- Add chicken broth if needed** to bring liquid up to about ¼ covering the sides of the port shoulder roast.
- Cover and cook on low for 6 to 8 hours, until the pork reach 205 – 210 degrees F and shreds easily with two forks.
- Remove the roast from the cooking liquid and place in a large bowl.
- Shred the roast with two forks, discarding any fatty pieces.
- Add just enough of the cooking liquid to moisten the meat.
- Using a slotted spoon, scoop out the onions and jalapenos and mix into the shredded pork.
- Cover until ready to use.
For the pulled pork enchiladas:
- Preheat an oven to 350 degrees F.
- Line a baking dish or large cast iron skillet with a thin layer of the enchilada sauce.
- Dip the tortillas in the enchilada sauce to coat both sides.
- Working one at a time, lay a tortilla into the baking dish and fill with the pulled pork and cheese.
- Roll the tortilla so the seam is facing down.
- Repeat until you have filled the baking dish.
- Cover the enchiladas with more green enchilada sauce and cheese.
- Place the baking dish in the oven and bake for 20 to 25 minutes until the sauce is bubbling and the cheese has melted.
- Top the enchiladas as desired with sliced avocado, peppers, and cilantro.
- Serve immediately with a lime wedge.
Alternatively, you can cook the enchiladas in a slow cooker:
- To do this, spoon the enchilada sauce onto the bottom of the slow cooker.
- Dip the tortillas in the enchilada verde sauce and working one at a time, place them in the slow cooker, filling with the shredded pork and cheese.
- Roll the filled tortilla so the seam is facing down.
- Continue until the slow cooker has a layer of enchiladas snug in a single layer.
- Top with enchilada sauce and cheese.
- Cover and cook on high for 1 to 1 ½ hours until the sauce is heated and the cheese is melted.
Nutrition
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Save Recipe BookmarkRecipe FAQs
Absolutely! Freeze it for up to 6 months or use it to make smoked pulled pork mac and cheese or slow cooker pork enchilada bowls.
