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4.25 from 4 votes

Pulled Pork Enchiladas in Salsa Verde

These enchiladas are tangy, light, and zesty. Simmering tomatillos, chiles, and garlic and puréed with onion and cilantro makes this sauce. The sauce is then cooked and corn tortillas are lightly fried, dipped in the sauce, and enveloped with slow-cooked pulled pork, chopped onions, and shredded cheese then topped with more sauce and sprinkled with queso fresco. The pork and this salsa verde is a lovely combination.
Prep Time10 mins
Cook Time20 mins
Slow Cooking8 hrs
Total Time8 hrs 30 mins
Course: Main Course
Cuisine: Mexican
Servings: 6
Calories: 595kcal
Author: Yvette Marquez



  • 2 pounds boneless pork shoulder roast
  • 1 bay leaf
  • 1 can 12 ounces beer
  • salt to taste

Salsa Verde:

  • 3 pounds tomatillos husked and rinsed
  • 3 garlic cloves
  • 4 jalapeño or serrano peppers
  • 1 white onion coarsely chopped
  • handful cilantro
  • salt to taste
  • 1 tablespoon olive oil


  • ½ cup canola oil for frying
  • corn tortillas preferably white
  • 1 medium white onion diced
  • shredded Muenster cheese
  • crumbled queso fresco


  • Prepare Pork:
  • Place the pork shoulder and bay leaf in a slow cooker; pour the beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 8 hours.
  • Discard the bay leaf. Remove the pork from the slow cooker, salt to taste, and shred the meat. Set aside for assembly.
  • Make Sauce:
  • Boil tomatillos, garlic, and peppers in water to cover for about 10 minutes.
  • With a slotted spoon transfer the tomatillos, garlic, and peppers to a blender. Add the onion and cilantro. Purée until smooth. Add salt to taste.
  • Heat olive oil in a large skillet. Pour in blended sauce carefully to avoid too much splatter and bring to a boil. Lower heat and simmer till thickened for about 6 to 8 minutes.
  • Assemble Enchiladas:
  • In a large skillet, heat canola oil until hot. Fry tortillas until softened. Drain on paper towels. Place lightly fried tortillas, one at a time, in the skillet of warm sauce, turning to coat.
  • Place a coated tortilla on a serving plate. On one half place some pulled pork, diced onion, and shredded cheese and fold in half. Drizzle warm salsa verde over enchiladas and top with queso fresco.


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Calories: 595kcal | Carbohydrates: 55g | Protein: 26g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 112mg | Potassium: 1224mg | Fiber: 10g | Sugar: 13g | Vitamin A: 544IU | Vitamin C: 74mg | Calcium: 107mg | Iron: 4mg