Name: Pork Enchiladas with Red Sauce on YouTube!
Prep time: 30 min
Cook time: 660 min
Total time: 690 min
Ingredients: 2 pounds boneless pork shoulder ((or 2 1/2 pounds bone-in)); Salt and freshly ground black pepper; 2 teaspoon oregano, dried; 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); 8 oz cans diced green chilies; 1 c Red Enchilada Sauce to taste (, recipe below); 1 c shredded mild cheese ((cheddar, monterey Jack, colby, colby jack, etc.)); 3 tablespoons vegetable oil; 36 Corn Tortillas ((see note below for quantity)); Lettuce, diced tomatoes, grated cheese, salsa, etc. for garnish

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These Pork Enchiladas are superb! The red sauce is fresh and not from a can!

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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! Here is a delicious recipe for Turkey Enchiladas Verde!

Recipe

pork enchiladas on white plate with black rim and red sauce

Pork Enchiladas with Red Sauce on YouTube!

Pork Enchiladas are delicious! Try them for Cinco de Mayo, or any day!

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Prep Time: 30 minutes

Cook Time: 11 hours

Total Time: 11 hours 30 minutes

Servings: -48 enchiladas

Calories: 118kcal

Author: Beth Neels

Cost: $6

Ingredients

2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
Salt and freshly ground black pepper
2 teaspoon oregano, dried
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
8 oz cans diced green chilies
1 c Red Enchilada Sauce to taste , recipe below
1 c shredded mild cheese (cheddar, monterey Jack, colby, colby jack, etc.)
3 tablespoons vegetable oil
36 Corn Tortillas (see note below for quantity)
Lettuce, diced tomatoes, grated cheese, salsa, etc. for garnish

Instructions

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!

crockpot, 6 qt

9x 13 baking pan

saucepans

Video

Notes

Meat freezes well for at least 6 months.

Enchiladas freeze well before they are cooked. Make an extra pan and freeze it. Thaw in refrigerator. Then heat, as per recipe. May need to add extra enchilada sauce before heating.

Leftover will last 3-4 days in the refrigerator.

Nutrition

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Originally Published 3/31/2016