BBQ Pulled Pork Enchiladas
- Total Time: 9 hours 30 minutes
- Yield: 4-6 1x
Description
Barbecue. Pork. Crock pot. Tortillas. Cheese. You have the information you need. Now go forth, put on your Jetsons water wings and float down the river of easy peasy lemon squeezy.
Ingredients
Units
Scale
For the Barbecue Pulled Pork
- 5 lb (2.25 kg) pork shoulder roast (bone-in recommended)
- 18 oz (510 ml) homemade or store-bought barbecue sauce
For the BBQ Pulled Pork Enchiladas
- 6 flour tortillas
- 8 oz (225 g) cheddar or jack cheese (I used a combination of both), grated
- 6 oz (170 ml) homemade or store-bought barbecue sauce
Instructions
To Make the BBQ Pulled Pork
- Place the pork shoulder roast in a crockpot and pour 18 oz of barbecue sauce on top
- Cover the crock pot and place it on its lowest setting, allowing it to cook for 8 to 10 hours
- The pork is finished when the meat is easily shreddable and falls off the bone. Carefully place the roast on a cutting board and using a couple of forks, shred the pork. Place the shredded pork back in the crock pot with the juices, discarding any bones or excess fat.
To Make the BBQ Pulled Pork Enchiladas
- Preheat the oven to 400 degrees F.
- Spray or lightly oil a casserole dish
- Add desired amount of pulled pork to 6 to 8 tortillas. Wrap them tightly and lay them close together in the casserole dish.
- Pour desired amount of barbecue sauce on top of the wrapped pulled pork (for me, this was about 6 oz, but feel free to douse!)
- Sprinkle grated cheese on top and bake in the oven until tortillas begin turning brown and cheese is melted, about 15 to 20 minutes.
- Serve with your favorite toppings (sour cream, avocado, green onion) and favorite side dishes (beans and cauliflower rice!)
- Prep Time: 2 mins
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
If You Liked This Recipe, You’ll Love These
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- How to Make the Ultimate Homemade Carolina BBQ Sauce
Frequently Asked Questions
How long does the pork shoulder cook in the slow cooker?
The recipe cooks a 5 lb (2.25 kg) bone-in pork shoulder on the lowest slow cooker setting for 8 to 10 hours, covered with 18 oz of barbecue sauce. The pork is done when the meat falls off the bone and shreds easily with two forks.
Why use flour tortillas instead of corn tortillas for enchiladas?
The recipe specifies 6 flour tortillas, which hold up better to the weight of pulled pork filling and the additional barbecue sauce poured on top before the 15–20 minute bake at 400°F. Corn tortillas can crack or fall apart when rolled with a heavy, saucy filling.
