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Homemade Pork Enchiladas (Enchiladas de Puerco)
Smoky, spicy, and impossibly tender, this slow-roasted pork shoulder forms the ultimate base for authentic enchiladas. A simple but potent rub of salt and chipotle chile powder coats the meat before it goes into a long, low braise. The result is deeply flavored pork that falls apart with just the touch of a fork. It's a rewarding weekend cooking project that yields fantastic shredded meat for your favorite Mexican dishes.
Ingredients
- 2½–3 lb (1.1–1.4 kg) pork shoulder roast (Boston butt)
- 2 tbsp (30 g) salt
- 1 tbsp (9 g) chipotle chile powder
- 2 tbsp (30 ml) canola oil
- ½ medium white onion, sliced
- 8 Roma tomatoes, dry roasted and peeled ( here )
- 1 cup (240 ml) chicken broth
- 1 habanero chile, cut in half
- 1 tsp salt
- 12 corn tortillas, fresh or good-quality store-bought
- 2 tbsp (30 ml) canola oil
- 1 cup (130 g) shredded Monterey Jack or Chihuahua cheese
- ½ red onion, thinly sliced
Instructions
- 1Preheat the oven to 275°F (135°C).
- 2Rinse the pork roast under cool water and pat it completely dry with paper towels. Removing surface moisture helps the spice rub adhere better.
- 3Mix the salt and chipotle powder in a small bowl. Massage this blend all over the pork, making sure to coat every side completely.
- 4Transfer the seasoned meat to a Dutch oven or roasting pan. Seal the top tightly with a heavy lid or a double layer of aluminum foil to trap the steam.
- 5Bake for 3½ to 4 hours. You'll know the meat is ready when it yields easily and falls apart under the pressure of a fork.
- 6Remove the pan from the oven and let the meat rest, covered, for 15 minutes. This allows the juices to redistribute so the pork stays moist. Transfer the pork to a cutting board and pull it apart into thick shreds using two forks. Discard the pan drippings and use the shredded meat for your enchiladas.
Notes
- Versatility: Leftover pulled pork makes a fantastic taco filling or a great base for red chile pork tamales.
- Storage: Keep leftover shredded pork in an airtight container in the fridge for up to 4 days.
- Make ahead: You can roast and shred the pork up to 2 days in advance before assembling your enchiladas.