Remember a few weeks ago when I revealed my secrets on how we eat well on the cheap? Well, this dish totally falls into that category. It’s cheap, it’s easy, it’s delicious. Plus, it’s perfect for double batches. Double the recipe, freeze the second pan and save for a rainy day. Or, you know, a tuesday.
I love making enchiladas because they are so adaptable for every season. In the summer I love stuffing them with fresh corn and herbs. In the fall, they’re fun to make with roasted pumpkin. In the winter, sweet potatoes make them scrumptious. Switch up the meat, cheese, and seasonings to make whatever flavor you want, whenever you want.
This particular batch—one of my favorites—uses slow-cooked pulled pork, jack cheese, sweet corn and fresh basil. They’re so summery but warm and comforting at the same time.
Begin with a pork shoulder. They usually range anywhere from 2 1/2 to 4 pounds (boneless), and that’s too much meat for 8 enchiladas. So either plan on making a double batch or using half of the pulled pork for something else.
I would say slice the roast in half and freeze the remainder, or just buy a really small roast, but I’ve never had good luck cooking small amounts of meat in the Crock.
Marinate overnight in enchilada sauce. A word to the wise: the kind of enchilada sauce you use is important. Make sure it’s a brand you know and like since it’s such a dominant flavor in this dish.
After marinating, place in the slow cooker for 8 hours on low.
To assemble the enchiladas you’ll need basil, tortillas (handmade will make all the difference—trust me), corn, sour cream, enchilada sauce, jack cheese, one sweet onion, and a few cloves of garlic.
Begin by mincing the garlic…
…and slicing the onion. I like wedges myself since it’s more fajita-style.
Saute the garlic in a little vegetable oil, then add the onion and saute for a few minutes until the onion just begins to become tender. Remove from heat.
In a large bowl shred half the pork…
…then add the corn (carefully sliced from the cob), chopped basil, and onion mixture.
Now here’s a trick that will perk up any enchilada recipe: mix sour cream into the enchilada sauce. It will make it creamier. And dreamier.
Next, shred an unholy amount of cheese. A hill of cheese. Heck, a mountain of cheese. If you like the pre-shredded stuff you
obviously don’t like cheese should really consider taking 5 more minutes and shredding a real brick of cheese yourself. I don’t know what they put in those plastic baggies, but I don’t think it’s actually cheese.
Pour one cup of the the enchilada sauce/sour cream mixture into the bottom of a 9×13″ pan, then fill each tortilla with a sprinkle of cheese…
…and a few spoonfuls of the pork filling.
Roll up each tortilla as you go and place in the pan.
Pour the rest of the sauce mixture over the enchiladas…
…and top with the remaining shredded cheese.
Bake. Bask in the heavenly aromas that are wafting from your oven.
Serve topped with sour cream and pico de gallo, if you wish. Or just inhale them right out of the pan. Up to you—no judgment here.
For me, the contrast of the sweet corn and basil against the spicy pork and creamy sauce is just about as good as it gets. I have died and gone to summer enchilada heaven.
Pulled Pork Enchiladas printable pulled pork heaven
Using quality pork, handmade tortillas and good enchilada sauce makes all the difference in this dish. Plan on either doubling the recipe or finding another use for the other half of the pulled pork. Serves 4-6.
Inactive Prep Time: 1 day Active Prep Time: 30 minutes Cook Time: 35 minutes
- 3-4 lb boneless pork shoulder roast (sometimes called “pork butt”)
- 1 tsp kosher salt
- 1 28 oz can red enchilada sauce, divided
- 2 cloves garlic, peeled
- 1 sweet onion
- 1 tbsp vegetable oil
- 2 ears sweet corn, shucked
- 1 c lightly packed fresh basil leaves
- salt and pepper to taste
- 1 16oz container sour cream
- 8 handmade 9″-10″ flour tortillas
- 4 c shredded monterey jack cheese
- pico de gallo, for serving (optional)