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.
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.
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
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
How to make the pork in slow cooker
- 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 slow cooker.
- Halve the orange and jalapeno. Add to pot.
- Squeeze the juice of the orange on top of pork. Add rinds to the top. Add in additional orange juice.
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
- Halve the orange and jalapeno. Add to pot.
- 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.
- Squeeze the juice of the orange on top of pork. Add rinds to the top.
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
- Allow to pork cool in the juice. Once pork is cool enough to handle, pull the meat with 2 forks.
- Dice onion.
- Softened tortillas in hot oil for about 15 seconds on first side.
- Flip and soften the second side.
- Drain between paper towels.
- Add diced onion and green chilies to the pork.
- Mix well.
- Dip tortilla in sauce. Add a few tablespoons of the pork mixture to a tortilla toward one side.
- Roll the enchilada with 2 hands.
- Continue to roll into a log shape.
- 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.
- 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.
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
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!
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,
with all of the fixings, of course.
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I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
Pork Enchiladas with Red Sauce on YouTube!
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
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!
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Notes
Nutrition
Originally Published 3/31/2016
Thank you for the Instant Pot recipe directions. This meal was a huge hit with the family!
Yes, it’s really easy with the instant pot isn’t it? I’m so glad you liked them Nicole!
These look so rich and delicious. I can’t wait to try them.
They are really good. Thanks Dannii!
This so good! Definitely a crowd-pleasing dish!
Thank you Rachel! I appreciate you trying the recipe.
I love enchiladas and your recipe sounds amazing! I’ve been looking for a pork recipe for my dinner party and now I found it!
These are great for a crowd. Thanks Emily. Let me know how you like them!
These are delicious! I’m so glad I swapped my usual chicken for pork. Thanks for a great recipe!
Great. I’m so glad that you liked them Elizabeth!
Good recipe and makes a good crowd pleasing dish for tailgating. I do have to admit we heat it up here in AZ. with more spices and peppers but as is anyone will try it and like it. Good job
Thanks so much Doug! I spice it up depending on who I am making it for too. I could go way hotter but my husband is a lightweight! Happy New year.
i love cooking in the slow cooker. Never thought of doing pork, though!
My slow cooker is one of my favorite kitchen appliances! Pork turns out very moist and tender! Thanks, Ellen!