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Smoked Pulled-Pork Enchiladas

Slow cooked pork tastes amazing in these slightly spicy hatch chili enchiladas
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Prep Time 45 minutes
Cook Time 25 minutes
Slow Cooker 8 hours
Total Time 9 hours 25 minutes
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.