Recipes and Cooking Pulled Pork Enchiladas 3.8 (127) 6 Reviews If you love pulled pork enchiladas, but don't feel like splurging for dinner out, make this easy casserole version. Purchased enchilada sauce is the shortcutsecret to the authentic flavors in the simple recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: BHG / Crystal Hughes Prep Time: 40 mins Cook Time: 10 hrs Bake Time: 30 mins Total Time: 11 hrs 10 mins Servings: 6 Jump to Nutrition Facts Ingredients 3 ½ pound boneless pork shoulder 1 14 ounce can chicken broth ½ cup chopped onion (1 medium) 6 cloves garlic, minced 1 tablespoon ground cumin 2 - 3 teaspoon ground chipotle chile pepper or hot chili powder 1 teaspoon salt 3 10 ounce cans enchilada sauce 1 tablespoon snipped fresh cilantro 1 4 ounce can diced green chile peppers 8 ounce cotija cheese, shredded (2 cups) 8 - 12 8 inch flour tortillas Snipped fresh cilantro Diced tomato or quartered grape tomatoes Sour cream (optional) Directions BHG / Crystal Hughes Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork shoulder, broth, onion, garlic, cumin, ground chipotle chile pepper or chili powder, and salt. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours. BHG / Crystal Hughes Preheat oven to 400°F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.* In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and the 1 tablespoon snipped cilantro. Set aside. BHG / Crystal Hughes In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside. BHG / Crystal Hughes Divide pork mixture and 1 1/2 cups of the cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in the prepared baking dish (place tortillas close together); top with the remaining enchilada-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly. Sprinkle with additional snipped cilantro and tomato. If desired, serve with sour cream. Makes 6 servings *Test Kitchen Tip: At this point, the meat and cooking liquid can be refrigerated overnight before assembling enchiladas. The cooking liquid will thicken. To serve, pour cooking liquid into a small saucepan; heat over low heat until boiling. Continue as directed in Steps 3 through 6. Rate it Print Nutrition Facts (per serving) 861 Calories 36g Fat 64g Carbs 68g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 861 % Daily Value * Total Fat 36g 46% Saturated Fat 13g 65% Cholesterol 212mg 71% Sodium 2795mg 122% Total Carbohydrate 64g 23% Protein 68g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.