Get ready to tantalize your taste buds with the smoky, savory goodness of Smoked Pulled Pork Enchiladas! This mouthwatering dish combines the rich flavors of slow-smoked pork with the comforting embrace of cheesy enchiladas, making it the ultimate crowd-pleaser for any occasion. Whether you're hosting a fiesta or simply craving a hearty meal, this recipe will have your friends and family begging for seconds. With just a few simple steps, you can transform a humble pork shoulder into a flavorful masterpiece that will leave everyone talking. Don't miss out on the chance to elevate your dinner game—let's dive into this delicious recipe!
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 3 lbs pork shoulder
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 12 corn tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheese
- 1/2 cup sour cream
Instructions
- Prepare the pork shoulder by trimming excess fat and patting dry with paper towels.
- Create a dry rub by mixing chili powder, cumin, garlic powder, onion powder, salt, and pepper in a small bowl.
- Generously coat the entire pork shoulder with the spice mixture, ensuring even coverage.
- Preheat your smoker to 225°F (107°C) using hickory or apple wood chips for additional flavor.
- Place the seasoned pork shoulder in the smoker and cook for approximately
- 5 to 3 hours, or until the internal temperature reaches 195°F (90°C).
- Remove the pork from the smoker and let it rest for 30 minutes, then shred the meat using two forks.
- Preheat the oven to 375°F (190°C) and lightly grease a large baking dish.
- Warm the corn tortillas briefly in a skillet to make them pliable.
- Fill each tortilla with pulled pork, roll tightly, and place seam-side down in the baking dish.
- Pour enchilada sauce evenly over the rolled enchiladas, covering completely.
- Sprinkle shredded cheese over the top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes until cheese is melted and bubbly.
- Remove from oven and let cool for 5 minutes before serving.
- Garnish with a dollop of sour cream and serve hot.
Tips
- Choose the Right Wood: For the best flavor, opt for hickory or apple wood chips when smoking your pork. Each type of wood imparts a unique taste, so feel free to experiment!
- Don’t Rush the Smoke: Patience is key! Allow the pork to smoke for the full
- 5 to 3 hours to achieve that tender, melt-in-your-mouth texture. The longer it cooks, the more flavorful it becomes.
- Resting is Essential: After smoking, let the pork shoulder rest for at least 30 minutes before shredding. This step allows the juices to redistribute, ensuring juicy and flavorful meat.
- Warm Tortillas: To prevent your corn tortillas from cracking, warm them in a skillet or microwave before filling. This will make them pliable and easier to roll.
- Customize Your Enchiladas: Feel free to add your favorite ingredients to the filling, such as black beans, corn, or diced jalapeños, for an extra kick!
- Garnish for Extra Flavor: Don’t skip the sour cream! A dollop on top adds a creamy contrast to the smoky enchiladas and enhances the overall flavor.
- Make Ahead: These enchiladas can be assembled in advance and stored in the fridge until you're ready to bake them. Just add a few extra minutes to the baking time if they’re coming straight from the fridge.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 25g
Protein: 45g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 140mg
