Pork Verde Enchiladas (2024)

4.96 from 21 votes

Course: Main Course

Cuisine: Mexican

Prep Time: 45 minutes minutes

Cook Time: 10 hours hours 55 minutes minutes

Total Time: 11 hours hours 40 minutes minutes

Author: Sarah Olson

For the Pork

• ▢ 3 lbs. boneless pork shoulder (around 3-4 lbs)
• ▢ 2 Tbsp. vegetable oil
• ▢ 1/2 tsp. salt
• ▢ 1/4 tsp. pepper
• ▢ 1/2 tsp. onion powder
• ▢ 1 tsp. oregano
• ▢ 1 tsp. chili powder
• ▢ 1/4 tsp. liquid hickory smoke
• ▢ 1/2 cup water
• ▢ 1/2 cup beer use water if you can't use beer
• ▢ 1 Tbsp. minced garlic 4-6 plump cloves

For the Enchiladas

• ▢ 16 yellow corn tortillas
• ▢ vegetable oil
• ▢ 28 oz green enchilada sauce
• ▢ 1/8 cup chopped cilantro
• ▢ 1 1/2 lbs. Monterey Jack cheese shredded

US Customary – Metric

For the Slow Cooker Pork:

• In a large skillet set to medium-high heat add the oil.

• Once hot, brown the pork roast on all sides.

• Place in to the slow cooker with all the remaining ingredients over the pork roast.

• Cover and cook on LOW for 10 hours.

• Shred the meat with 2 forks, set aside.

For the enchiladas:

• Set a skillet over medium-high heat.

• Add about an inch of oil.

• Cook each corn tortillas for about 2 seconds on each side, place them onto paper towels to drain the oil. (see notes)

• Get everything else that is needed to make the enchiladas ready. Mix the enchilada sauce and cilantro together in a small bowl.

• Preheat the oven to 350°F.

• Spread a small amount of enchilada sauce in the bottom of the casserole dishes.

• Lay a cooked tortilla down in the sauce in the casserole dish, add about a 1/4 cup of pulled pork, a sprinkle of cheese and a drizzle of enchilada sauce, roll up the tortilla and put the seam down.

• Repeat this until all the meat is gone.

• Add a touch of enchilada sauce to the top of the enchiladas, add about a cup and half of cheese to the top of each casserole dish.

• Cover with foil.

• Bake for 35 minutes covered and then 20 minutes uncovered. If you like browned cheese on top (like mine), set the oven to broil and cook for about 5 minutes until the cheese is browned.

• Serve and enjoy!

For the roast:

I like to cook the meat overnight, then I can assemble the enchiladas in time for dinner since the pork takes 10 hours to cook and the enchiladas take some preparation and time in the oven.

Frying the tortillas:

This light cooking of the tortillas it gives them a bite and makes them easy to work with when rolling the enchiladas. I added a short video from youtube above this recipe card to show how to do this.

I use 2 large casserole dishes for this recipe.