Pork enchiladas is mouth watering dish that's full of so much flavor. You’ll love this version just as much as chicken or beef enchiladas.
The pork is done in the Instant Pot to speed up the meat cooking time, then the enchiladas are assembled for a quick bake. You can also just use precooked pork shoulder like leftover pulled pork. We used store-bought enchilada sauce, but you can make your own if you have the time. You can also use green enchilada sauce if you prefer enchiladas verdes. The pork tastes delicious both ways.
- For the Pork:
- 1 (4-pound) bone-in Boston butt roast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 teaspoons dried oregano
- 1 tablespoon brown sugar
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 tablespoon garlic (minced)
- 3 tablespoons onion (minced)
- 2 teaspoons olive oil
- 1 (15-ounce) can red enchilada sauce
- 2 cups chicken broth
- 2 tablespoons apple cider vinegar
- For the Enchiladas:
- 8 to 10 corn tortillas
- 2 cups Monterey Jack cheese (shredded)
- 1 small red onion (thinly sliced)
- For Serving:
- Sour cream
Gather the ingredients for the pork.
Trim the fat off of the roast. Try to get as much as you can, but you can also leave some for the flavor.
Rub the butt roast with the salt, pepper, oregano, brown sugar, coriander, and chili powder.
Place the roast in the Instant Pot insert. Add the garlic, onion, olive oil, enchilada sauce, chicken broth, and vinegar into the pot. Cover and allow it to marinate in the refrigerator for at least 1 hour, but up to 24 hours.
Place the insert into the instant pot. Turn the roast in the liquid. Cook on the meat setting for 60 minutes. Allow the steam to escape when the timer goes off.
Remove the roast from the liquid and allow it to cool slightly. Shred the meat with two forks until you have small pieces. You probably will not use all of the pork, you can set it aside for another recipe. You can also pull out the bone and use it for another recipe or dispose.
Leave the liquid in the instant pot insert. Cook on the sauté setting, uncovered for 8 to 10 minutes or until the sauce has reduced by one third.
Preheat the oven to 350 F.
Gather your ingredients for the enchilada assembly.
Add a 1/2 cup of the sauce to the shredded pork and toss to coat. Set aside the pork and the remaining sauce in separate bowls while you prepare the tortillas.
Heat the oil in a small sauté pan on medium-high heat. Add a tortilla to the pan and cook for 20 seconds per side. Remove from the oil with tongs and place on a plate.
Continue until you have fried all the tortillas. They are not supposed to get crispy; the oil just helps to make them pliable.
Dip each tortilla into the sauce you set aside and coat both sides.
Stack the tortillas on a plate until you’ve coated all of them. Pour a cup of the sauce into the bottom of a 9 x 13-inch casserole dish. Fill each tortilla with a 1/4 cup of the pork along with a few slices of red onion and a few tablespoons of the grated Monterey Jack cheese.
Roll up the tortilla around the filling and place seam side down into the baking dish. Fill the baking dish tightly with the enchiladas. Pour another cup of the sauce of the top of the enchiladas and then top them with the remainder of the shredded Monterey Jack cheese.
Bake in the preheated oven for 25 minutes, uncovered until the cheese is melted and browned and the sauce is bubbly.
Enjoy immediately with your favorite Mexican sides like rice and refried beans.