Pork Verde Enchiladas made easy with slow cooker pulled pork and Finish the enchiladas off in the oven for a perfect dinner.
These beautiful Pork Verde Enchiladas start out in the slow cooker. I cook the meat all-night with seasonings, beer and a small amount of liquid smoke.
The next day I get everything ready to put together these enchiladas. I cook the tortillas in oil for a small amount of time to make them pliable, this is what Mexican restaurants do for their enchiladas too.
I add chopped cilantro to the green enchilada sauce to liven it up. Then I start assembling the enchiladas. Enchiladas are not hard to make, it just takes some time to get everything ready before you start filling them.
How to fry tortillas for enchiladas:
- Start by heating canola or vegetable oil in a skillet or deep cast iron pan.
- Add a corn tortilla to the pan and lightly fry on each side. This only takes a few seconds per side.
- The tortilla will not be crisp, it will now be soft and pliable and ready to make enchiladas.
- Lay each tortilla onto a paper towel-lined plate.
- Lightly sprinkle with salt if desired.
- Let the tortillas cool enough to handle
If you have not par-cooked tortillas for enchiladas before you may want to watch this video below. I learned from my mom growing up, but if I did not watch her I may have been confused about the small amount of time that they really need to cook.
Many more variations of enchiladas can be made in the slow cooker:
- Slow Cooker Classic Chicken Enchilada Casserole
- Slow Cooker Beef Enchilada Casserole
- Slow Cooker Chicken Enchilada Soup
- Slow Cooker Beef Enchilada Chili
Pork Verde Enchiladas
- Slow Cooker- 6 quart or larger
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
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!