Pulled Pork Enchiladas Verde

Perfect for a weeknight or entertaining guests, these Pulled Pork Enchiladas Verde are easy to make using slow cooker or leftover pulled pork! Wrapped in tortillas and smothered in a green chile sauce that's full of fresh flavors, this Mexican dinner recipe is a true crowd pleaser.

Bursting with savory goodness, these pulled pork enchiladas marry the best of everything, tender pork, zesty green enchilada sauce, and gooey melted cheese! It's simple to make with basic pantry seasonings and the slow cooker does all the work!

The star of the show is the pulled pork also called carnitas—it's tender, succulent, and infused with a ton of flavors. I give you all of the instructions to make the rich pork in the slow cooker or Instant Pot depending on how much time you have. It's the perfect meal prep carnitas recipe.

The green enchilada sauce, with its tangy tomatillo base and hint of spice, provides the perfect complement to the savory pork. And let's not forget the cheese—creamy Monterey Jack and sharp white cheddar—melting into a golden blanket of deliciousness!

This recipe yields more meat than you'll need for a baking dish of enchiladas. It can be repurposed into a second or even a third dinner! This leftover pulled pork is excellent in Easy Ramen bowls, Taco Fiesta Bowls, and this one pot, high protein Taco Pasta!

Why You'll Love this Recipe

• Versatility: This pork enchilada recipe yields more meat than what's needed for 1 dish of enchiladas. With the leftover pork, you can make more meals like tacos, ramen bowls, burritos, or burrito bowls with the leftover (just to name a few).
• Customizable Meal: These cheesy enchiladas can be made in any kind of tortilla or made into lettuce wraps. It can also be served with so many side dishes!
• Flavorful Fall-Apart Tender Meat: Pork shoulder becomes incredibly tender and flavorful as it cooks low and slow over several hours.
• Perfect Weeknight Meal or Entertaining: The whole family will love this meal and it's also excellent for hosting a large crowd. It's perfect for a busy weeknight or for special occasions like a birthday party, holiday event (especially cinco de mayo), or a potluck.

What Cut of Pork to Use

The best cut of meat for making this pork is pork shoulder or pork butt. It has a good amount of marbling and fat, which contributes to the tenderness and juiciness of the meat during the slow-cooking process. The fat slowly renders and connective tissues and collagen break down, keeping the meat moist and flavorful.

You might find them labeled as pork shoulder roast, pork butt, or Boston butt. Trim the excess fat as needed, leaving a thin layer for flavor and moisture.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Pork shoulder: Provides protein and richness.
• Olive oil (optional...but a key step): Enhances the browning of the pork and adds a depth of flavor with the caramelization.
• Seasonings (garlic powder, onion powder, oregano, chipotle chili pepper): Enhance flavor complexity.
• Tortillas: Serves as the outer layer of the enchiladas, providing structure and a vehicle for holding the filling.
• Green enchilada sauce: The key flavor component of verde enchiladas. It's made primarily from green chilies, tomatillos, and other seasonings. It adds tanginess, spice, and a vibrant green color to the dish.
• Cilantro: Adds freshness and brightness.
• Monterey Jack Cheese and White Cheddar Cheese: These cheeses provide creaminess, richness, and a gooey texture to the enchiladas when melted.

Tools You'll Need

• 6 Quart or Larger Crockpot
• Large Skillet (optional)
• Measuring Cups and Spoons
• Liquid Measuring Cups
• 13”x9” Casserole Dish

How to Make Pulled Pork Enchiladas Verde

1. Searing the pork first is optional. If doing so, season with salt and pepper and sear 2-3 minutes per side in a large skillet over high heat.

2. To the slow cooker, add water (or chicken broth), salt, black pepper, garlic powder, onion powder, oregano, and chipotle chili powder. Whisk until blended. 

3. Add the pork to the Crockpot, turning to coat each side. Allow to cook on LOW for 8-10 hours or high for 4-6 hours or until a thermometer registers 200ºF. 

4. Preheat the oven to 350ºF. Transfer pork to a cutting board or large bowl. Remove and discard any excess fat and bone. Shred meat with 2 forks, set aside. 

5. Mix the two cheeses together. Pour ¾ cup of the enchilada sauce on the bottom of a large baking dish and pour the remaining sauce into a bowl. 
6. Assemble enchiladas starting with a tortilla, followed by ⅓ cup of the shredded meat, ¼ cup cheese, a pinch of cilantro, and 1 tablespoon of the enchilada sauce. Roll and place in a baking dish. 

7. Once all of the enchiladas are made, sprinkle pour the remaining enchilada sauce on top and spread evenly. Sprinkle on the remaining shredded cheese. Cover with aluminum foil, and bake for 35 minutes. 

8. Remove the foil and bake for an additional 15 minutes. Set the oven to broil for another 3-5 minutes or until the cheese has melted and browned.
9. Rest 5-10 minutes before serving.

Expert Tips and Substitutions

• Seasoning: The seasonings can be adjusted to personal preference. The pork gets its delicious flavor from a combination of spices, so be sure to season the meat generously and add more if desired.
• Searing the Meat: Before slow-cooking the pork, a quick sear first is optional. However, it adds flavor, and color and helps to lock in the juices.
• High vs. Low Heat: This recipe can be cooked on high or low as noted in the recipe. From personal experience, the pork yields its ideal tenderness and flavor from the low and slow method.
• Tortillas: Any type of tortilla can be used, corn tortillas, flour tortillas, corn flour mix tortillas, low-carb tortillas, whole wheat tortillas...the choice is yours.
  • Experiment with different brands to find the one that you prefer in terms of taste, texture, and quality. Thicker tortillas tend to hold up better when rolled and baked without becoming soggy. Thin or some low-carb variety tortillas may tear or become mushy during the baking process.
• Meat Substitution: You can substitute the pork with chicken if you prefer chicken enchiladas. Adjust the cook time for the meat in the crockpot as needed.

Instant Pot Pork Verde Enchiladas

You can also make this recipe In an instant pot with these easy steps:

1. Prepare the Pork: Trim any excess fat from the pork shoulder and cut it into chunks if necessary.
2. Season the Pork: Season the pork on all sides with salt and pepper.
3. Sear the Pork (Optional): Turn on the Instant Pot to "Sauté" mode and add olive oil. Once hot, sear the seasoned pork pieces until they are browned on all sides. This step is optional but adds extra flavor.
4. Pressure Cook: If you haven't already, turn off the "Sauté" mode. Add 1 cup of water to the Instant Pot and seasonings. Stir then add the seasoned pork pieces on top. Close the lid and set the valve to the sealing position. Cook on high pressure for 60-70 minutes, depending on the size of your pork shoulder.
5. Natural Release: Once the cooking cycle is complete, allow for a natural pressure release for about 10-15 minutes. Then, carefully release any remaining pressure manually.
6. Shred the Pork: Remove the pork from the Instant Pot and shred it using two forks. Discard any bones and excess fat.

What to Serve with Pulled Pork Enchiladas

My favorite side dish for these enchiladas is a simple salad with shredded lettuce, cilantro, tomatoes, lime juice, and a spicy ranch dressing. Some other excellent options are Fresh Pico de Gallo, Perfect Guacamole, Garlic Rice with Cilantro, Mexican rice, charro beans, black beans, refried beans, or roasted vegetables.

Storage and Freezing Instructions

To refrigerate leftover verde enchiladas, let them cool down to room temperature before transferring it to an airtight container. They can be refrigerated for up to 4 days.

To freeze pork enchiladas, let them cool down to room temperature before transferring it to a freezer-safe container. They can be frozen for up to 3 months.

When you're ready to enjoy the frozen enchiladas, you can reheat them directly from the freezer. Simply unwrap them from their packaging and place them in a preheated oven, covered with aluminum foil, at around 350°F. Bake for approximately 30-40 minutes or until heated through.

You can also thaw overnight and reheat in the oven for 15-20 minutes or microwave individual portions, though the texture may not be as crispy as oven-reheated enchiladas.

Frequently Asked Questions

More Delicious Slow Cooker Pork Recipes

• Easy Slow Cooker Pork Roast
• Costa Vida Sweet Pork Recipe
• Slow Cooker Country Style Pork Ribs
• Crockpot Pork Carnitas