Sweet Pulled Pork Enchiladas

Get ready to fall in love with these Sweet Pulled Pork Enchiladas!! I’m head over heels for that tender and sweet pulled pork on the inside, the homemade enchilada sauce, and of course all that cheeeeese!

How could this not be a winner?!

Sweet Pulled Pork Enchiladas with homemade enchilada sauce… these are to die for!!

I’m hoping you made yourself some of that glorious enchilada sauce that I posted earlier this week, so we can get down to business with these here enchiladas.

No worries if you didn’t. The sauce takes only a few minutes. You can whip it up while the pork is cooking away in the slow cooker.

Sweet Pulled Pork Enchiladas with homemade enchilada sauce… these are to die for!!

I actually shared my sweet pulled pork recipe waaaaay back in the day when I first started blogging. They’re not the prettiest of pictures, but the recipe…. mmm, mmm, good!

Sweet Pulled Pork Enchiladas with homemade enchilada sauce… these are to die for!!

Over the years I’ve perfected my technique for making this recipe. As in, fewer dishes. You’re welcome.

So basically all you do is plop your pork shoulder into your slow cooker, add some root beer (non-diet) and a little water. Give it a little sprinkle of seasoning and let it cook for several hours.

The longer you cook it on LOW, the more tender and fall-apart delicious it becomes.

Sweet Pulled Pork Enchiladas with homemade enchilada sauce… these are to die for!!

I let it go for 6 hours on LOW and then I pull out the pork and shred it with two forks. You’ll drain any juice that’s left in the crock pot and then put the pork back inside.

Then I throw some enchilada sauce, brown sugar, green chiles, and more root beer in a blender until they’re smooth. Pour that over the pork and let it cook for an additional 2 hours on low. The results are magical.

Sweet Pulled Pork Enchiladas with homemade enchilada sauce… these are to die for!!

You can serve the pulled pork in tacos, burritos, over salads, in quesadillas, or in enchiladas!

Here’s a major tip you’re going to want to remember when it comes to enchiladas…

Don’t put sauce inside the tortillas!

If you think about it, there is sauce underneath and on top. If you add more sauce to the filling, you’re basically going to be eating straight sauce. Me no likey.

Sweet Pulled Pork Enchiladas with homemade enchilada sauce… these are to die for!!

I love using a corn & flour blended tortilla for enchiladas. They’re easy to roll like a flour tortilla, but still have the great texture of a corn tortilla in the sauce. If you can’t find the blended tortillas, go for corn.

I bet you didn’t think there was so much to learn about enchiladas, did you?

I’m a wealth of enchilada knowledge.

Sweet Pulled Pork Enchiladas with homemade enchilada sauce… these are to die for!!

In order to get that perfect melted cheese on top, be sure to shred your own.

Pre-shredded cheese is great in a pinch, but you’ll love the results so much more when you shred it yourself.

Sweet Pulled Pork Enchiladas with homemade enchilada sauce… these are to die for!!

Sweet Pulled Pork Enchiladas with homemade enchilada sauce… these are to die for!!

The toppings are optional, but I love sour cream, cilantro, tomatoes and avocado.

You’ll have everyone drooling with these tasty enchiladas!

Sweet Pulled Pork Enchiladas with homemade enchilada sauce… these are to die for!!

Looking for some great side dishes to accompany this recipe?

Try my Mexican Rice and Authentic Refried Beans!

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Sweet Pulled Pork Enchiladas

These Sweet Pulled Pork Enchiladas have tender sweet pulled pork and homemade enchilada sauce!

  • Prep Time: 20 minutes
  • Cook Time: 8 hours 20 minutes
  • Total Time: 8 hours 40 minutes
  • Category: Dinner
Scale

Ingredients

For the Pulled Pork:

  • 3 lb. Boneless Pork Shoulder Roast
  • 16 oz. Root beer (non-diet), divided
  • 1/4 cup water
  • 1/2 tsp garlic salt
  • 1/4 tsp black pepper
  • 1 1/4 cup enchilada sauce
  • 4 oz. can diced green chiles
  • 3/4 cup brown sugar

For the Enchiladas

  • 2 cups enchilada sauce , divided
  • 8 to 10 corn & flour blended tortillas (or just corn)
  • 3 to 4 cups shredded marbled cheddar cheese

Optional Toppings:

  • Sour cream
  • Diced Tomato
  • Cilantro
  • Diced Avocado

Instructions

  1. Place the pork in your slow cooker and pour in 8 oz of root beer and 1/4 cup of water. Season the pork with garlic salt and pepper, then cover and let cook on LOW for 6 hours.
  2. After 6 hours remove pork and shred with two forks. Drain any liquid from the crock pot and return pulled pork to the crock pot.
  3. Combine the remaining root beer, 1 1/4 cup enchilada sauce, green chiles and brown sugar in a blender and blend until smooth. Pour over shredded pork and stir to combine. Cover and cook on LOW for an additional 2 hours.

To make Enchiladas:

  1. Preheat oven to 375 degrees F.
  2. Pour 1/2 cup of enchilada sauce on the bottom of a 9×13″ casserole dish.
  3. Place a generous 1/3 cup of pork on a tortilla and top with 1/4 cup of shredded cheese, then roll up. Place seam side down in the casserole dish. Repeat until the casserole dish is filled.
  4. Pour the remaining enchilada sauce over the top of the tortillas and spread so the tortillas are coated. Top with the remaining shredded cheese.
  5. Bake for 15 to 20 minutes or until the cheese is melted nicely in the center. Let cool for 5 minutes before serving. Enjoy!

Notes

The recipe for the pork will make you much more than needed for the enchilada recipe. Use the extra pork in tacos, burritos or on salads. Or you could freeze any leftovers in zip close bags for later use!

Nutrition

  • Serving Size: 4-6

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
19 Responses
  1. Kiki

    Made these tonight and just the pork its self was delicious! My husband got small tortillas so I actually just stacked everything and it came out perfect!! I love all your recipes!!

  2. Marie

    These enchiladas are a favorite in our house and makes enough to last a few meals which we definitely don’t mind. The pork cooks just perfectly and is out of this world. Thank you for sharing this recipe!

  3. Tricia

    Seriously making this ASAP! I have never had Enchiladas, but have wanted of try them for so long! I know I’m sheltered! lol!
    THANK YOU for this & all your wonderful recipes!

  4. Krystal-Kay

    I was wondering if you think it would work to use pulled pork I have on hand ( it has a little regular bbq sauce on it) and then use your recipe for the sauce following the remaining steps in the recipe. Thanks!

  5. CTY

    OK I’m on board. Just one thing, I don’t own a slow cooker (long story). Do you think I could bake it in my Dutch oven on low maybe 300?

    1. Yup! 300 degrees, and I would check it at 4 hours for doneness. If it’s not super tender, keep going. Once you add the sauce (after you’ve shredded it), put it back in the oven for 1 1/2 hours, stirring at least once. Hope that helps!

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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