Pulled Pork Enchiladas Recipe: Carnitas-Style Comfort Food That Melts in Your Mouth
Keyword: Pulled Pork Enchiladas Recipe
Servings: 6 generous portions
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: ~2.5 hours
Meta Description:
This pulled pork enchiladas recipe features slow-cooked carnitas wrapped in warm tortillas, smothered in homemade enchilada sauce and melted cheese. A bold, cheesy Mexican comfort food classic that’s perfect for dinner or meal prep.
Why You’ll Love This Pulled Pork Enchiladas Recipe
This pulled pork enchiladas recipe is the ultimate mashup of two Mexican favorites: juicy carnitas and saucy enchiladas. It’s bold, cheesy, and deeply satisfying. The pork is slow-cooked until fall-apart tender, then crisped for texture. Wrapped in warm tortillas and drenched in smoky homemade enchilada sauce, it’s a dish that delivers comfort and flavor in every bite.
Whether you’re feeding a crowd or stocking your freezer, this pulled pork enchiladas recipe is built for real life—easy to prep, easy to reheat, and impossible to forget.
Ingredients
For the Carnitas (Pulled Pork)
- 2.5 lbs boneless pork shoulder
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- 4 cloves garlic, minced
- 1 onion, quartered
- 2 oranges, juiced (keep peels)
- 1 lime, juiced
- 1 cup chicken broth
For the Enchiladas
- 12 corn tortillas (or flour if preferred)
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1/2 cup chopped cilantro
- 1/2 cup diced red onion
- 1/2 cup sour cream (optional topping)
- 1 avocado, sliced (optional topping)
For the Enchilada Sauce
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 1/4 cup chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 2 cups chicken broth
- Salt to taste
Instructions
Step 1: Make the Carnitas (Pulled Pork)
Season the pork shoulder with salt, pepper, cumin, oregano, paprika, and garlic.
Choose your cooking method:
- Dutch Oven: Place pork in a Dutch oven with onion, orange juice and peels, lime juice, and chicken broth. Cover and cook at 325°F for 2.5 hours until fork-tender.
- Slow Cooker: Add all ingredients to the slow cooker. Cook on Low for 6–8 hours or High for 4 hours.
- Pressure Cooker (Instant Pot): Add pork, onion, citrus juices and peels, and chicken broth to the pressure cooker. Seal the lid and cook on High Pressure for 60 minutes, then allow a natural release for 15–20 minutes. This method delivers tender, flavorful carnitas in a fraction of the time.
Shred the pork with two forks once cooked.
Optional: For crispy edges, transfer shredded pork to a hot skillet with a splash of oil. Sauté for 5–7 minutes until golden and caramelized.
Step 2: Make the Enchilada Sauce
- Heat oil in a saucepan over medium heat.
- Whisk in flour and cook for 1 minute.
- Stir in chili powder, garlic powder, onion powder, cumin, and oregano.
- Slowly whisk in chicken broth until smooth.
- Simmer for 10 minutes until thickened. Add salt to taste.
Step 3: Assemble the Enchiladas
- Preheat oven to 375°F.
- Warm tortillas slightly to make them pliable.
- Spread a thin layer of enchilada sauce on the bottom of a 9×13 baking dish.
- Fill each tortilla with carnitas, cheese, onion, and cilantro. Roll tightly and place seam-side down.
- Pour remaining sauce over the top and sprinkle with remaining cheese.
Step 4: Bake
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 10 minutes until cheese is bubbly and golden.
Step 5: Garnish and Serve
Top with sour cream, avocado slices, extra cilantro, and a squeeze of lime. Serve hot with rice, beans, or a fresh salad.
Tips for Success
- Make Ahead: Carnitas can be made up to 3 days in advance.
- Freezer Friendly: Assemble enchiladas and freeze before baking. Bake from frozen, adding 10–15 minutes.
- Tortilla Hack: Dip tortillas in warm enchilada sauce before rolling for extra flavor and flexibility.
Flavor Profile
This pulled pork enchiladas recipe balances:
- Savory richness from pork and cheese
- Bright citrus from orange and lime
- Smoky depth from paprika and chili powder
- Fresh contrast from cilantro and avocado
Every bite is layered, bold, and comforting.
Variations
- Protein Swaps: Try shredded chicken, beef barbacoa, or roasted vegetables.
- Cheese Options: Use Oaxaca, queso fresco, or vegan cheese.
- Sauce Alternatives: Green enchilada sauce, mole, or chipotle cream.
Storage and Reheating
- Store: Refrigerate for up to 4 days or freeze for up to 3 months.
- Reheat: Oven at 350°F for 15–20 minutes, microwave for 2–3 minutes, or air fryer at 375°F for 5–7 minutes.
What to Serve With Pulled Pork Enchiladas
- Mexican rice
- Refried beans
- Elote (Mexican street corn)
- Pico de gallo
- Cabbage slaw
Pair with a cold Mexican lager, a smoky mezcal cocktail, or a refreshing agua fresca.
Final Thoughts
This pulled pork enchiladas recipe is more than just dinner—it’s a celebration of flavor, tradition, and comfort. Whether you’re hosting friends or feeding your family, it’s a dish that satisfies every time. With its rich carnitas filling, smoky sauce, and melty cheese, it’s destined to become a staple in your kitchen.
Another Recipe to Try: Carnitas Pizza
Or Try: Eric’s Ultimate Red Enchiladas Sauce
Pulled Pork Enchiladas Recipe
Ingredients
For the Carnitas (Pulled Pork)
- 2.5 lbs boneless pork shoulder
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- 4 cloves garlic minced
- 1 onion quartered
- 2 oranges juiced (keep peels)
- 1 lime juiced
- 1 cup chicken broth
For the Enchiladas
- 12 corn tortillas or flour if preferred
- 2 cups shredded cheese cheddar, Monterey Jack, or Mexican blend
- 1/2 cup chopped cilantro
- 1/2 cup diced red onion
- 1/2 cup sour cream optional topping
- 1 avocado sliced (optional topping)
For the Enchilada Sauce
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 1/4 cup chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 2 cups chicken broth
- Salt to taste
Instructions
Step 1: Make the Carnitas (Pulled Pork)
- Season the pork shoulder with salt, pepper, cumin, oregano, paprika, and garlic.
- Choose your cooking method:
- Dutch Oven: Place pork in a Dutch oven with onion, orange juice and peels, lime juice, and chicken broth. Cover and cook at 325°F for 2.5 hours until fork-tender.
- Slow Cooker: Add all ingredients to the slow cooker. Cook on Low for 6–8 hours or High for 4 hours.
- Pressure Cooker (Instant Pot): Add pork, onion, citrus juices and peels, and chicken broth to the pressure cooker. Seal the lid and cook on High Pressure for 60 minutes, then allow a natural release for 15–20 minutes. This method delivers tender, flavorful carnitas in a fraction of the time.
- Shred the pork with two forks once cooked.
- Optional: For crispy edges, transfer shredded pork to a hot skillet with a splash of oil. Sauté for 5–7 minutes until golden and caramelized.
Step 2: Make the Enchilada Sauce
- Heat oil in a saucepan over medium heat.
- Whisk in flour and cook for 1 minute.
- Stir in chili powder, garlic powder, onion powder, cumin, and oregano.
- Slowly whisk in chicken broth until smooth.
- Simmer for 10 minutes until thickened. Add salt to taste.
Step 3: Assemble the Enchiladas
- Preheat oven to 375°F.
- Warm tortillas slightly to make them pliable.
- Spread a thin layer of enchilada sauce on the bottom of a 9×13 baking dish.
- Fill each tortilla with carnitas, cheese, onion, and cilantro. Roll tightly and place seam-side down.
- Pour remaining sauce over the top and sprinkle with remaining cheese.
Step 4: Bake
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 10 minutes until cheese is bubbly and golden.
Step 5: Garnish and Serve
- Top with sour cream, avocado slices, extra cilantro, and a squeeze of lime. Serve hot with rice, beans, or a fresh salad.
Notes
Servings: 6 generous portions
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: ~2.5 hours
