Pork Enchiladas with Red Sauce on YouTube!
Pork Enchiladas are delicious! Try them for Cinco de Mayo, or any day!
Servings 36 -48 enchiladas
Calories 125kcal
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
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!
Video
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