Pulled Pork Enchiladas

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These Pulled Pork Enchiladas are the ultimate dinner party dish. The perfect crowd-pleaser, and the best idea for entertaining, as everything is made in advance. All that is needed is for it to be taken out of the oven, and wait for the gasp from your guests.

For this pulled pork recipe, the meat has been coated in a beautiful blend of brown sugar, oregano and our secret weapon, Chipotle Paste. It is then slow cooked for hours along with orange juice and garlic, with the juices steaming the meat inside. So divine!

Everything is finally assembled inside our Soft Wheat Street Tacos. A beautiful enchilada sauce is made from a white sauce combined with mozzarella cheese and our Tomatillo Salsa. This is poured on top, and the dish is baked in the oven, creating the most oozing and gooey creation known to man!

In terms of a side dish to serve with authentic pulled pork enchiladas, a crisp green salad would work well.

If you love enchiladas, be sure to check out our other enchilada recipes for further inspiration.

Prep time

5 mins
Cook time

6 hours 50 mins
Total time

7 hours
Ideal for

Dinner
Make it

Mexican
Serves

4-6

How to make it

Preheat the oven to 250°C (480°F) and insert a large roasting dish with the vegetable oil inside.
Remove the skin from the pork shoulder, if it has it. Leave a good layer of fat on top.
Dry the pork with paper towel then season generously with salt & pepper. Carefully add to the roasting dish, moving it around to cover with oil and place in the oven for 15 minutes. Carefully turn the meat over and return for another 15 minutes.
Remove from the oven, leave to cool down. By this point it should have some colour and crispy texture. Reduce oven temperature to 125°C (260°F).
Meanwhile, mix the Gran Luchito Smoked Chipotle Paste with the brown sugar and oregano.
When the pork is cool enough to touch, cover the outside surface with the paste, rubbing it in. Pour in the orange juice and add the roughly chopped garlic, then cover the oven dish with foil so that there is space for steam to build up but so steam cannot escape. This is important and will stop the pork from drying out.
Return to the oven and cook for 5 hours (remove and spoon juices over meat every hour or so). You’ll know when it’s ready as it’ll be falling apart at the slightest touch. If you pull the outside and the inside is still holding together, you can return the inner meat to cook for another hour or so (wrap it up again to avoid drying out).
Once it’s cooked, you can go ahead and pull the pork, discarding any bones & keeping the liquid. Return the pulled pork to the juice and set aside. Turn oven up to 180°C.
Meanwhile, make the cheese sauce: heat a saucepan over a low/medium heat. When hot, add 25g butter and let it melt.
Add 2tbsp plain flour and stir well. Let this cook for about 5 minutes, stirring regularly.
Add a little of the milk and whisk to make a paste. Once smooth, add the remaining milk, raise the heat a little and stir until it simmers. It will gradually thicken.
At this point, add the mozzarella and continue to stir regularly. Once the cheese has melted, remove from heat and combine with the Gran Luchito Tomatillo Salsa, mixing well. This is your enchilada sauce. Separate this in 2.
Now you can start assembling the enchiladas. In a rectangular baking dish, lay down one of the Gran Luchito Street Tacos, followed by roughly 1/10 of the pulled pork (save a little back for the topping), along the centre.
Spoon roughly 1/10 of one half of the enchilada sauce onto the pork, roll up the tortilla and lay seam down at one end of the dish. Repeat this until you have 10 wraps in a line, or however your dish dictates.
Pour over the remaining half of the enchilada sauce. If you have any pulled pork leftover, scatter a few pieces over the top. Place in the oven and leave to bake for 20 minutes, or until the top is golden.