Slow Cooker Pulled Pork Enchiladas
These Slow Cooker Pulled Pork Enchiladas are so easy to make! Just place all the ingredients for the filling in your slow cooker, then when ready wrap in tortillas, top with a little enchilada sauce and shredded cheese, and microwave until the cheese is melted. Nothing could be easier!
Servings: 8
Calories: 546kcal
Ingredients
- 4 pounds pork picnic shoulder (pork butt)
- 4 cups shredded Mexican cheese blend, divided
- 30 ounces enchilada sauce, divided (3 cans mild, medium, or hot)
- 1 large green bell pepper, sliced
- 1 large yellow onion, sliced
- 8 enchilada style tortillas (one package, heated according to package directions)
Instructions
- Place the pork in the slow cooker, add the green pepper and onions, then pour in two cans of enchilada sauce. Cover and cook on low for 7-8 hours, or on high for 5-6 hours.
- Remove the meat from the slow cooker and shred with a fork, removing the fat. Place the shredded meat back in the slow cooker, add two cups of the Mexican cheese blend, stir well, cover and cook for ½ - 1 hour more.
- Place 2-3 household tablespoons full of the enchilada pork in the middle of each softened tortilla. Fold the bottom of the tortilla over by about 2 inches, then roll up. Place two enchiladas on a plate, seam side down, top with a few spoonfuls of remaining enchilada sauce and sprinkle with cheese. Microwave for about 1 minute, until the cheese is melted. Alternately, you can finish in the oven, at 375 degrees F, for 5 - 10 minutes.
Nutrition
Calories: 546kcal | Carbohydrates: 27g | Protein: 44g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 145mg | Sodium: 1623mg | Potassium: 611mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1140IU | Vitamin C: 16.2mg | Calcium: 425mg | Iron: 3.7mg