Pork Enchiladas

These Pork Enchiladas are easy and fresh. Served with a traditional red sauce. They can be made in the slow cooker or in your Instant pot.

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Read on for Instant pot and slow cooker cooking instructions.

What are enchiladas?

Enchiladas are a traditional Mexican dish. They are corn tortillas stuffed with a filling and rolled. They’re usually covered in a savory sauce.

Enchiladas can be filled with a variety of proteins. chicken, turkey, pork, chorizo, beef. venison, cheese, potatoes and beans. The sauces used include salsa roja (red sauce), salsa verde (tomatillo sauce), various moles (rich sauces with Mexican chocolate and peppers) or cheese based sauces like chile con queso.

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What you need for the pork

• pork
• cumin
• Mexican oregano
• olive oil
• jalapeno
• orange (for instant pot, add one plus 1/2 cup of orange juice)
• garlic cloves

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What you need to assemble enchiladas

• pulled pork
• onion
• can of diced green chilies
• enchilada sauce (homemade or store bought)
• mild cheddar cheese
• corn tortillas

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How to make the pork in slow cooker

1. Dry pork roast off. Season with salt and pepper. Then rub the spices all over the pork with a bit of olive oil.
2. Place in slow cooker.
3. Halve the orange and jalapeno. Add to pot.
4. Squeeze the juice of the orange on top of pork. Add rinds to the top. Add in additional orange juice.

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Cook on low for 6-8 hours or high about 4 hours. Pork should reach an internal temperature above 195°F. Let cool in the juices.

Once pork is cool enough to handle, pull the meat with 2 forks.

How to make it in instant pot

1. Halve the orange and jalapeno. Add to pot.
2. Dry pork roast off. Season with salt and pepper. Then rub the spices all over the pork with a bit of olive oil. Place in instant pot.
3. Squeeze the juice of the orange on top of pork. Add rinds to the top.

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Cook on manual high pressure for 50 minutes. Allow a 10 minute natural release (ie; leave it alone). Then manually release additional pressure.

Note: Pressure cookers take about 10 minutes to pressurize and 10 minutes to depressurize. Add this to the total time.

To assemble enchiladas

1. Allow to pork cool in the juice. Once pork is cool enough to handle, pull the meat with 2 forks.
2. Dice onion.
3. Softened tortillas in hot oil for about 15 seconds on first side.
4. Flip and soften the second side.
5. Drain between paper towels.
6. Add diced onion and green chilies to the pork.
7. Mix well.Pin
8. Dip tortilla in sauce. Add a few tablespoons of the pork mixture to a tortilla toward one side.
9. Roll the enchilada with 2 hands.
10. Continue to roll into a log shape.
11. Place seam side down in a casserole dish. Spoon additional sauce over the enchiladas. Cover casserole dish with aluminum foil. Bake in 350°F oven for about 30 minutes, until hot.
12. Remove casserole from oven and remove the foil. Top with grated cheese. Return to oven until cheese is melted, 5-10 minutes.

Check out our new YouTube Video, “How to Make Pork Enchiladas” Pork is cooked in the crockpot or instant pot to save a lot of effort!

What to serve with them

We like to serve these yummy enchiladas with refried beans and Spanish rice.

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What toppings to use

We like to add some tasty toppings to make them a complete meal.

• chopped tomatoes
• shredded lettuce
• queso fresco
• creme fraiche or sour cream
• sliced green onion tops
• sliced avocado
• sliced black olives
• fresh or pickled peppers

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How to store leftovers

Leftover will last refrigerated for 3-4 days.

How to freeze

Although leftovers can be frozen for a couple months, they are best served fresh.

But…. You can certainly make an extra tray of enchiladas and freeze them before baking. They will freeze for a couple months.

Wrap tightly before freezing. Layer plastic wrap and tin foil. If your baking dish has a lid, wrap with plastic wrap first and then cover with lid.

Remove from freezer and thaw in the refrigerator. Then bake as per instructions above.

Make these delicious pork enchiladas for Cinco de Mayo this year. You won’t be sorry!

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Other Mexican recipes

Some behind the scenes. In case you wanted some testimonials on these recipes. (I mean look at the size of those plates, lol.) Here is a pic of my son and his friend indulging in the following recipes. These pork enchiladas,

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• steak and chorizo taquitos
• Spanish rice
• Instant pot pinto beans
• homemade salsa

with all of the fixings, of course.

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If you have any questions or comments, please ask in the comment section below. We’d love to hear from you!

I hope you enjoyed the recipe today!

Enjoy. And have fun cooking!

📖 Recipe

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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 7 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Pressurizing and depressurizing time: 20 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 36 -48 enchiladas

Calories: 125kcal

Author: Beth Neels

Cost: $6

Ingredients

For the pork

• ▢ 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

To assemble enchiladas

• ▢ 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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Instructions

For pork in slow cooker

• 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.
• If meat seems a bit dry, add about 1 cup of the juice and from the crock pot to moisten. Add the onion and diced green chilies to the meat and combine.

For pork in Instant pot

• 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 an Instant pot and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook manual high pressure for 50 minutes. Let pressure naturally release. (Leave it alone) Once the float valve lowers into the lid, release the remaining pressure manually. Allow pork to cool in the cooking liquid. 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.
• If meat seems a bit dry, add about 1 cup of the juice and from the Instant pot to moisten. Add the onion and diced green chilies to the meat and combine.

To assemble enchiladas

• 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 seam side down 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

Instant pot

See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

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Notes

Use high quality corn tortillas. Lesser quality tortillas may tear more readily.

It is best to soften tortillas in oil. Tortillas that are microwaved to heat will split when you are trying to roll them.

Meat freezes well for at least 1 month, in an air tight container.

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

Serving: 1enchilada | Calories: 125kcal | Carbohydrates: 14g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 128mg | Potassium: 178mg | Fiber: 2g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 1mg

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Originally Published 3/31/2016