Tender, melt-in-your-mouth slow-cooked pork, spicy chile sauce-dipped tortillas, and melty cheese combine forces in this amazingly delicious recipe for Pulled Pork Enchiladas. I can’t get enough of them, and I have a feeling you'll have the same reaction!
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, 5 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.
Notes
For the pork: You can make pork ahead of time or use any leftover turkey or chicken you have in the fridge, use a store-bought rotisserie chicken, or you can make your own shredded chicken at home.
For the enchilada sauce: I highly recommend making your own using this easy green enchilada sauce recipe or this authentic red enchilada sauce recipe. If you’re short on time, you can use your favorite store-bought sauce.
To store enchiladas, assemble and place them in an airtight container and refrigerate for up to 4 days. Or refrigerate sauce and meat separately and assemble as needed.