BBQ Pulled Pork Enchiladas
Servings 3
Calories 734kcal
Ingredients
BBQ Pulled Pork:
- 3 pounds bone-in pork shoulder
- 1 cup BBQ sauce (homemade or your favorite bottled)
- 1/2 cup peach preserves
- 1 tablespoon chipotle and roasted garlic seasoning blend
BBQ Pulled Pork Enchiladas:
- 1 1/2 cups leftover pulled pork
- 1/4 cup goat cheese crumbles
- 1 teaspoon dried cilantro
- 6 corn tortillas
- 1 cup leftover enchilada sauce
- 4 oz shredded monterrey jack cheese
Instructions
BBQ Pulled Pork:
- Place pork in slow cooker
- Whisk together remaining ingredients to make a sauce
- Pour 1/2 of the sauce over the meat, reserve the rest in the fridge for later
- Cover pork and cook on low for 8-10 hours
- Remove from slow cooker and shred
- Toss with remaining sauce
- Use/serve immediately or cool and place in storage bag in fridge for up to 2 days or freezer for up to 6 months
BBQ Pulled Pork Enchiladas:
- Preheat oven to 350 degrees
- Spread about 1/4 cup enchilada sauce in bottom of small casserole dish
- Add about 1/4 cup pork to each tortilla
- Top with a little of the goat cheese and cilantro
- Roll and place seam side down in baking dish
- Top with remaining sauce and monterrey jack cheese
- Bake at 350 for 15-20 minutes until cheese is melted and pork is heated through
Nutrition
Calories: 734kcal | Carbohydrates: 111g | Protein: 27g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 2047mg | Potassium: 606mg | Fiber: 8g | Sugar: 65g | Vitamin A: 1323IU | Vitamin C: 8mg | Calcium: 478mg | Iron: 5mg