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!
Hi there, this is Carlos, one of the food editors for Better Homes and Garden’s special editions. Now, it’s no secret among my colleagues and friends that I’m loco for Mexican cuisine, especially those wonderful South of the border sandwiches called tortas!
I also love experimenting with my trusty slow cooker, so it was a happy day recently when I was able to marry these passions together in one awesome recipe: Cola-Chipotle Pork Tortas.
These delicious Spanish grinders consist of sandwich rolls stuffed with Mexican quick pickled onions called cebollas encurtidas, sliced avocado, and lots of tasty pulled pork that’s been braised in a heady mixture of cola, spices, garlic, and chipotle chile peppers. That’s where the slow cooker comes in.
The pork, a 5-pound roast, is simmered in the slow cooker along with the cola marinade until it’s melt-in-your-mouth tender, about 8 hours on low. Trust me, the aroma is divine! I especially appreciate being able to start the pork in the morning and have it ready to eat when I get home from work. Ah, the magic of slow cooking! Then, all that’s left to do is shred the pork and assemble the tortas!
This makes enough for eight sandwiches although I like to use the pork in tacos and enchiladas as well. I recommend taking the time to make the quick pickled onions but you could also substitute with purchased pickled jalapeños or deli sliced peperoncinis.