These Pork Enchiladas are superb! The red sauce is fresh and not from a can!
Check out our new YouTube Video, “How to Make Pork Enchiladas” Pork is cooked in the crockpot to save a lot of effort!
Anyone who follows this blog knows that my family are huge Mexican food fans! These Enchiladas are homemade from start to finish, except the tortillas. So much healthier and tastier than restaurant or store bought!
Pork Enchiladas with Red Sauce on YouTube!
Pork Enchiladas are delicious! Try them for Cinco de Mayo, or any day!
- 2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
- Salt and freshly ground black pepper
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 1 onion , coarsely chopped
- 4 cloves garlic , minced
- 1 jalapeno , seeded and ribs removed, chopped
- 1 orange , cut in half
- 2 medium onions , diced
- 2 - 4 oz . cans diced green chilies
- Red Enchilada Sauce to taste , recipe below
- 1 - 1 1/2 c . shredded mild cheese (cheddar, monterey Jack, colby, colby jack, etc.)
- 3 tablespoons vegetable oil
- Corn Tortillas (see note below for quantity)
- Lettuce , diced tomatoes, grated cheese, salsa, etc. for garnish
- Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours. Reserve liquid.
- Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with 2 fork. Remove to a large bowl.
- I added about 1 cup of the juice and vegetables from the crock pot to moisten. Add the onion and diced green chilies to the meat and combine.
- Place about 1/2 inch olive oil in a small pan over high heat. Soften tortillas on one side until bubbles begin to form on tortilla. Do the same with other side. Drain between layers of paper towel..
- Dip each tortilla in the enchilada sauce, as you go. Place about 2 tablespoons of the meat mixture on one end of the tortilla and roll up tightly. Place in 9" x 13" baking pan. Continue with all the tortillas.
- Place as much of the enchilada sauce as you like on top of the enchiladas.
- Cover pan and bake in a 350°F oven for about 1/2 hour, just until heated through.
- Remove from the oven and cover with grated cheese. Return to oven for a few minutes until cheese is melted.
- Serve with your favorite toppings. Lettuce, tomato, salsa, frijoles, sour cream, etc.
- NOTE: This recipe makes a large batch. (At least 3-4 dozen enchiladas) The meat mixture will freeze nicely in an air tight container for about 1 month. The sauce will freeze for at least 2 months. Freezing will make an easy meal for some time in the future when you don't feel like cooking!
Originally Published 3/31/2016