Pork Carnitas Enchiladas
Serves 2035 mins prep55 mins cook
Pork Carnitas Enchiladas are a delicious entree for your Cinco de Mayo get-together! Pork simmers in the slow cooker on low all day. Once the meat is fall-apart tender, it is shredded. Combine it with onion and green chiles in a skillet, brown the ingredients slightly, then roll it up. The enchiladas are slathered in spicy enchilada sauce and baked until crisped on the edges. This entree is best served immediately, though it does freeze well!
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What you need
Instructions
Make the pork 1 Place the bone-in pork shoulder butt roast in the slow cooker. Season liberally with the taco seasoning. 2 Cook on low for 6-8 hours, or until the pork begins falling apart. 3 Remove the pork from the slow cooker. Remove any large fat caps. Shred using two forks. Set aside. Make the enchilada filling 1 Heat the olive oil in a large skillet over medium-high heat. 2 Add the onion, bell pepper and chiles to the pan. Season with the taco seasoning. Sauté until softened. 3 Add the pork to the skillet with the vegetables. 4 Cook until the pork crisps up, then remove from the heat. 5 When the filling has cooled slightly, begin rolling the enchiladas. Make and bake the enchiladas 1 Preheat the oven to 350°F. Spray a baking dish with nonstick cooking spray, and set aside. 2 Dollop 2-3 tablespoons of filling into the tortillas. Carefully roll the enchiladas, and transfer to the prepared baking dish. Repeat until all the filling has been used. 3 Pour the Spicy Enchilada Sauce over the enchiladas, then transfer them into the oven. Bake for 25-30 minutes. 4 Once the enchiladas are slightly crispy on the edges and heated through, serve on individual plates. Enjoy immediately!View original recipe
