|Pulled BBQ Pork Enchilada|
I had a pound of pork roast leftover, which I had seasoned with lemon rind, pepper, salt and paprika before cooking it in my rotisserie. (Pork Shoulder roast).
The BBQ sauce mixed with the enchilada sauce and seasoning (from a box kit) created this savory and tangy flavor on the meat.
Note: I used an ear of leftover corn, too.
1 pound fully cooked pork shoulder roast, simply seasoned (use leftovers if possible)
3/4 cup good quality Original flavor Barbecue Sauce
4 ounces Light Beer
3 Culanto Leaves (or substitute tablespoon of chopped Cilantro), plus more for garnish
3/4 packet of Enchilada Seasoning
1 cup Enchilada Sauce (Mild)
1/8 cup diced Red onion
1 ear white Corn, cooked (kernels removed from ear - optional)
6 Flour Tortillas
1 cup of Reduced Fat Mexican Style Cheese
Sour Cream for topping, optional
Sliced Pickled Jalapeno for topping, optional
Other: Cooking Spray
Suggest using a 9 in square glass pan.
For the Filling:
Add pork roast to crock pot. Top with Barbecue Sauce, beer, and add culantro leaves. Cook on low for 4 hours until pork easily pulls apart with a fork.
Add Enchilada Seasoning, 1/4 cup of the Enchilada Sauce, the diced onion and the corn. Stir well. Cook on low heat for one more hour.
|Enchilada, ready to serve!|
To Assemble and Bake:
Preheat oven to 400 degrees.
Grease pan with cooking spray. Spoon 1/3 cup of the pork filling into each tortilla and roll up. Place the seam side down in the pan. Pour remaining enchilada sauce over top of filled tortillas.
Sprinkle cheese over enchiladas.
Bake for 25 Minutes.
Top with desired toppings.