These shredded beef enchiladas are the best we’ve found – and I mean like restaurant quality good.
In college my husband and I worked at a popular tex/mex restaurant together – and we got to eat there for half price…. which was awesome! But, it definitely set the bar pretty high for my cooking and baking aspirations. I always love to try and make the sauces, meats, etc at home and on this one I think I came pretty close.
These pork shoulder slow cooker Enchiladas were so good – and the sauce was equally as awesome and completely made the meal – YUM!
The kids loved these Pulled Pork enchiladas and so did my hubby – and the pork shoulder slow cooker recipes below … we got TWO meals out of it, these enchiladas pictured above and Pulled Pork Sandwiches with Barbecue Sauce (the kids had theirs plain). I had zero time to take pictures of the sandwiches – it was a run, run, run kind of night – perfect for easy meals like that in the slow cooker! This was a total winner! If you’re looking to make meat early in the week and use it for a couple of meals… this is your recipe!!
Pork Shoulder Slow Cooker Recipe
- 3 pound pork shoulder/butt
- 1 12 oz. can Coke
- 1/3 cup brown sugar
- 1 tablespoon apple cider vinegar
- 2 teaspoons liquid smoke
- 2 teaspoons garlic powder
- 1 teaspoon minced onion
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 teaspoon fresh ginger or 1/2 tsp ground ginger
- Poblano Cream Sauce for Pulled Pork Enchiladas with Poblano Cream Sauce:
- 3 T unsalted Butter
- 3 T flour
- 2 cups Chicken broth
- 1 cup sour cream
- 1/3 fresh Poblano Pepper
- 2 cups monterrey/jack or colby/jack cheese
- 5 T green onions for garnish
- ** 8-10 medium size enchiladas
To make Pork Shoulder Slow Cooker Recipe:
Lightly spray slow cooker with nonstick cooking spray and add pork.
In a medium bowl, whisk all of the remaining ingredients together and pour over pork.
Cover and cook on low for 10 hours.
Drain slow cooker of any liquid if there is any.
Return pork to slow cooker.
** If you're serving this as Pulled Pork Sandwiches you may decide to add your Barbecue Sauce now.
** If you're using the pork for enchiladas, reserve some without sauces.
Poblano Cream Sauce for Pulled Pork Enchiladas with Poblano Cream Sauce:
Melt the 3 T unsalted Butter in a pan over med/low heat.
Whisk in flour.
Add chicken broth until thick and creamy.
Let sauce cool for about 5 minutes.
Add sour cream and continue stirring.
Add in diced 1/3 of poblano pepper (more for spicier).
Spray a 9x13 glass dish.
Spread about 1/2-2/3 cup of pork mixture into the middle of each enchilada and roll.
Place seam side down in dish.
Fill all enchiladas like this.
Pour Poblano Cream sauce over rolled enchiladas and cover with 2 cups monterrey/jack or colby/jack cheese.
Bake enchiladas in 350degree preheated oven uncovered for 20-25 minutes.
Use low broil for just a few minutes to brown the tops and make the cheese a little crispy.