Name: Smoked Pulled-Pork Enchiladas
Prep time: 45 min
Cook time: 25 min
Total time: 565 min
Ingredients: 5 lbs pork shoulder (5 lbs trimmed pork yields ~ 4 lb cooked meat); 1 cup chicken broth; 2 TBS soy sauce; 2 TBS liquid smoke; 2 TBS garlic (squeeze tube); 15 oz can Hatch Green Chile Enchilada Sauce (Medium); 10 oz can Hatch Original Diced Tomatoes & Green Chilies (Medium); 8 oz bag of shredded Mexican blend cheese

Smoked Pulled-Pork Enchiladas

Slow cooked pork tastes amazing in these slightly spicy hatch chili enchiladas

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Prep Time 45

Cook Time 25

Slow Cooker 8

Total Time 9 25

Course Main Course

Cuisine Mexican

Servings 12

Ingredients

Slow Cooker

5 lbs pork shoulder (5 lbs trimmed pork yields ~ 4 lb cooked meat)
1 cup chicken broth
2 TBS soy sauce
2 TBS liquid smoke
2 TBS garlic squeeze tube

Enchiladas

15 oz can Hatch Green Chile Enchilada Sauce Medium
10 oz can Hatch Original Diced Tomatoes & Green Chilies Medium
8 oz bag of shredded Mexican blend cheese

Instructions

Slow Cooker

Trim the pork of fat and cut into pieces.
Place pork in bottom of slow cooker. Pour all the other ingredients over the top.
Cook in slow cooker on LOW for 8 hrs.
Using 2 large forks, pull apart to shred the meat – it should be ultra tender.

Enchiladas

Preheat oven to 350º F. Spray PAM in baking dish and pour ½ can of enchilada sauce into bottom.
Mix can of tomato/chilis with ~1¼ lb of pork. Fill (7-8) flour tortillas with meat mixture, roll and place seam side down in baking dish.
Pour remaining enchilada sauce on top.
Bake for 10 mins. Remove from oven and put cheese on top; bake 10-15 mins more.