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Pork Enchiladas (Enchiladas de Puerco)
This recipe delivers incredibly tender slow-roasted pork designed for rich, savory enchiladas. A simple but potent rub of salt and chipotle chile powder coats the pork shoulder before it goes into a long, slow braise. The result is smoky, spicy meat that falls apart with the touch of a fork. It is a perfect weekend cooking project that yields fantastic shredded pork for family dinners.
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
- 1Set your oven to 275°F (135°C).
- 2Wash the pork roast under cool running water and dry it thoroughly with paper towels.
- 3Mix the salt and chipotle powder together in a small bowl. Massage this spice blend all over the pork 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 two layers of aluminum foil.
- 5Bake for 3½ to 4 hours. The meat is ready when it yields easily and falls apart under the pressure of a fork.
- 6Take the pan out of the oven and let the meat rest covered for 15 minutes. Move the pork to a cutting board and pull it apart into thick shreds using two forks. Discard the leftover liquid in the pan and keep the shredded meat ready for your enchiladas.
Notes
- Leftover pulled pork makes a fantastic taco filling or a great base for red chile pork tamales.