There’s nothing more satisfying than coming home after a long day of work to a dinner that’s been cooking itself all day long, amIright? That’s one of the many reasons why I love cooking with my crock pot. Throw a bunch of ingredients into the crock in the morning, press play, then voila – a hot and bubbly meal is ready to go when you are.
I usually shy away from crock pot recipes that call for an extra step either before or after cooking, but recently I made an exception for Pulled Pork Enchiladas and oh dear me, it was totally worth it!
Lean pork is simmered in a savory broth all day then shredded and wrapped with crumbly cotija cheese in flour tortillas. The dish is smothered in a green-chili spiked enchilada sauce then baked until golden brown and bubbly. So, so amazing. My husband and I both flipped for this meal!
True, there is some work to be done after the pork comes out of the crock pot, but you can definitely make the pork a day or two ahead of time, assemble the enchiladas the following day, then cover with sauce and bake the next. Easy!
Start with a 3lb boneless pork shoulder. Trim of any visible fat then cut into big hunks if you want the dish to cook a bit faster. I actually shaved half the recipe’s recommended cooking time off by doing this vs cooking it whole.
Next add the seasonings including chicken broth, a roughly chopped onion, and chopped garlic cloves. Mmmm…savory.
Finally add spices like ground cumin, chili powder, and salt. Mmmm…spicy!
Cook the pork until it’s fall apart-tender and shreds easily with two forks, then mix with enchilada sauce and some of the cooking liquid.
Now get the enchilada filling ready, starting with shredded Cotija cheese. Cotija cheese is slightly crumbly, salty, and really unique tasting. I was able to pick it out of each bite of enchilada, which I really loved.
Shred the Cotija cheese then sprinkle it on top of some shredded pork placed into the center of a flour tortilla.
Roll then place in a baking dish and smother in enchilada sauce mixed with diced green chilis and more of the pork cooking liquid.
Bake, topping with more cheese when there’s 5 minutes left, then top with fresh tomatoes or salsa, and cilantro.
Juicy, decadent, cheesy, and packed full of flavor. I cannot recommend this recipe enough. Enjoy it this week for dinner!
Can you believe it’s almost Cinco de Mayo? I know. It’s spring. Which means it’s almost summer. Which is crazy. But anyway, Cinco de Mayo. The perfect Americanized holiday to celebrate with delicious Mexican food and icy cold Margaritas. If you haven’t thought about what you’re making for Cinco de Mayo yet, these delicious blogger recipes from around the web might pique your interest.
1. While The Boys Club normally focuses on cocktails, I’m excited about what’s going on with this Tequila and Lime Marinated Steak. Sure, it’s not authentic Mexican, but it’s flavor combination of jalapenos, cilantro, and a Tequila marinade? Gotta try it.
3. I can’t get enough kale. I love black beans. Which means these Veggie Enchiladas with Corn, Black Beans and Kale from Jelly Toast have gotta be a killer combination. Plus, I feel like anything with kale and black beans has gotta be kinda healthy right? Right.
6. Yes, I’m a food editor, and yes, my favorite food happens to be nachos. I love them every which way, and these Party Nachos from What’s Gaby Cooking look right up my alley. She swapped out the chips for oven fries to create one hearty set of nachos.
8. No Cinco de Mayo party is complete without margaritas. So I dug back in the archives a bit to find this Citrus Margrita Spritzer from Skinnytaste. It’s got orange and a splash of club soda, and best of all, I might not feel quite so guilty about indulging in more than one.
9. If your flan recipe comes from a blog called Flanboyant Eats, then I would go ahead and guess you’re in for a treat. I’m not sure which part of this Nutella with Graham Cracker Caramel Flan sounds more delicious, but I can’t think of a tastier way to enjoy a classic Mexican dessert.
10. I know for a fact that this recipe for Faux Fried Ice Cream from Taste and Tell is awesome. I tried a similar recipe last summer, and had one of those “OMG this is as good as restaurant fried ice cream!” moments.