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!!
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Pork Shoulder Slow Cooker Recipe
Ingredients
- 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
Instructions
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To make Pork Shoulder Slow Cooker Recipe:
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Lightly spray slow cooker with nonstick cooking spray and add pork.
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In a medium bowl, whisk all of the remaining ingredients together and pour over pork.
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Cover and cook on low for 10 hours.
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Drain slow cooker of any liquid if there is any.
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Return pork to slow cooker.
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** If you're serving this as Pulled Pork Sandwiches you may decide to add your Barbecue Sauce now.
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** If you're using the pork for enchiladas, reserve some without sauces.
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Poblano Cream Sauce for Pulled Pork Enchiladas with Poblano Cream Sauce:
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Melt the 3 T unsalted Butter in a pan over med/low heat.
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Whisk in flour.
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Add chicken broth until thick and creamy.
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Let sauce cool for about 5 minutes.
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Add sour cream and continue stirring.
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Add in diced 1/3 of poblano pepper (more for spicier).
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Spray a 9x13 glass dish.
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Spread about 1/2-2/3 cup of pork mixture into the middle of each enchilada and roll.
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Place seam side down in dish.
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Fill all enchiladas like this.
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Pour Poblano Cream sauce over rolled enchiladas and cover with 2 cups monterrey/jack or colby/jack cheese.
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Bake enchiladas in 350degree preheated oven uncovered for 20-25 minutes.
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Use low broil for just a few minutes to brown the tops and make the cheese a little crispy.
Oh this is just begging for pork shoulder straight off the smoker! Off to the store to get one and tomorrow these will be on the table for dinner! Oh yeah!!!
I agree! The sauce is SO good it will go great with smoked pork! Enjoy and thanks for stopping by!
Kate
corn or flour tortillas?
Are these better with flour or corn tortillas
Hi Melissa, I prefer flour but you could go either way.
Kate
Always looking for ideas for some pork shoulder that we have a lot for a family of four. Can’t pass up a butt for 98 cents a lb. flour tortillas if you don’t have leftovers. Corn if you do. Flour will be soggy.
I’m confused…What is the “pork mixture” that gets rolled into to the tortillas? You say to drain the crockpot of juices, so it would just be shredded pork to put in the tortillas? Is that correct?
Michelle, I just made the recipe for the first time. I’ve made lots of cream based enchilada dishes in the past, so I took what I had experience with and applied it to this recipe. I added about 1/2 cup of the cheese to the sauce, then split the sauce into 2/3 & 1/3 containers. I added the pork to my 2/3 bowl. Mixed it well and let it sit for a few minutes, so it would soak up the goodness. I then filled my flour tortillas. When completed, I poured the 1/3 sauce on top of the enchiladas and topped with the remaining cheese and sliced olives.
The sauce is delish and easy to make. It can be used many ways.
Dee, if your pork is larger than 3 lbs. would increase the ingredients that go into the crockpot ?
Delicious, pork is so tender and great tasting esp w the subtle brown sugar in its cooking liquid.
Cream sauce is insanely delicious. Yum, yum!!
cd
Can I freeze these then bake at a later time?
I wouldn’t do that because of the cream in the sauce, but you could cook the meat and freeze that for later!
Kate