Recipe of the Week: Pork Verde Enchiladas


Slow Cooker Size:
  • 6-quart
For Pork
  • 3.5 lbs. boneless pork shoulder
  • cooking oil
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ tsp. onion powder
  • 1 tsp. oregano
  • 1 tsp. chili powder
  • ¼ tsp. liquid hickory smoke
  • ½ cup water
  • ½ cup beer (use additional water if you can’t use beer)
  • 1 tbsp. minced garlic
For Enchiladas
  • about 16 yellow corn tortillas
  • cooking oil
  • 1 (28-oz.) can green enchilada sauce
  • ⅛ cup chopped cilantro
  • 1.5 lb. shredded Monterey Jack cheese


  1. I like to cook the meat overnight, then I can assemble the enchiladas in time for dinner since the pork takes 10 hours to cook and the enchiladas take some preparation and time in the oven.
For the Slow Cooker Pork:
  1. In a large skillet set to medium-high heat add the oil. When the pan and oil are hot brown the pork roast on all sides. Place in to the slow cooker. Add remaining ingredients over the pork roast.
  2. Cover and cook on LOW for 10 hours.
  3. Shred the meat with 2 forks, set aside.
For the enchiladas:
  1. Set a skillet over medium-high heat. Add about an inch of oil. Cook each corn tortillas for about 2 seconds on each side, place them onto paper towels to drain the oil. This light cooking of the tortillas it gives them a bite and makes them easy to work with when rolling the enchiladas. I added a short video from youtube above this recipe card to show how to do this. Get everything else that is needed to make the enchiladas ready. Mix the enchilada sauce and cilantro together in a small bowl.
  2. Preheat the oven to 350 degrees.
  3. I use 2 large casserole dishes for this recipe. Spread a small amount of enchilada sauce in the bottom of the casserole dishes. Lay a cooked tortilla down in the sauce in the casserole dish, add about a ¼ cup of pulled pork, a sprinkle of cheese and a drizzle of enchilada sauce, roll up the tortilla and put the seam down. Repeat this until all the meat is gone. Add a touch of enchilada sauce to the top of the enchiladas, add about a cup and half of cheese to the top of each casserole dish. Cover with foil.
  4. Bake for 35 minutes covered and then 20 minutes uncovered. If you like browned cheese on top (like mine), set the oven to broil and cook for about 5 minutes until the cheese is browned.
  5. Whew! You’re done.
  6. Serve and enjoy!

Recipe of the Week: Pulled Pork Enchiladas

Enchilada Sauce Ingredients:

  • 2 tablespoons canola oil
  • 1/2 cup minced onion
  • 2 tablespoons flour
  • 1 (15 ounce) can tomato sauce
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon cayenne pepper (if desired)
  • kosher salt and fresh cracked black pepper to taste
  • 3 cups pork filling
  • 10-12 corn tortillas
  • canola oil for frying
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey jack cheese
  • guacamole

Pork Filling Ingredients

  • 1 tablespoon canola oil
  • 1/2 cup minced onion
  • 1 (4 ounce) can diced green chilies
  • 1 cup shredded Monterey jack cheese
  • 3 cups Slow Cooker Pulled Pork


  1. Preheat oven to 350 degrees.
  2. To prepare the enchilada sauce. Heat oil in a small sauce pan. Cook onion until softened about 5 minutes. Sprinkle flour over the top, cook 1 minute. Stir in tomato sauce and remaining ingredients. Bring to a boil. Reduce heat and let simmer while you prepare the filling. Season to taste with salt and pepper.
  3. For the filling, heat oil in a skillet over medium heat. Cook onion until softened, about 5 minutes. Stir in pulled pork and diced green chilies. Cook until warmed through. Turn heat to low while you prepare the tortillas.
  4. Use enough canola oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas one at a time until soft, about 30 seconds on each side. As you cook each tortilla, place them on paper towels to absorb any of the oil left over.
  5. Lay each tortilla on a flat surface. Spoon about 1/4 cup filling into center, sprinkle with shredded Monterey jack cheese. Roll closed. Repeat with remaining filling and tortillas.
  6. Spread a thin layer of enchilada sauce on the bottom of a baking dish. Place rolled tortillas in the baking dish. Spoon remaining enchilada sauce over the top. Sprinkle with shredded Monterey jack and cheddar cheese. Bake 15-20 minutes or until cheese melts. Turn on broiler, broil for 3-5 minutes or until cheese browns. Remove from oven. Let cool slightly and serve with guacamole and sour cream.