Pork Verde Enchiladas made easy with slow cooker pulled pork. Finish the enchiladas off in the oven for a perfect dinner.
We love to make enchiladas on the weekend and serve them with homemade refried beans and Mexican rice.
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 Shredded Beef Tortillas Stack
- Slow Cooker Beef Enchilada Chili
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
Pork Verde Enchiladas
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
For the Pork
- 3½ lbs. boneless pork shoulder
- 2 Tbsp. vegetable oil
- ½ tsp. salt
- ¼ tsp. pepper
- ½ tsp. onion powder
- 1 tsp. oregano
- 1 tsp. chili powder
- ¼ tsp. liquid hickory smoke
- ½ cup water
- ½ 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
- ⅛ cup chopped cilantro
- 1½ lb. Monterey Jack cheese shredded
Instructions:
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!
Can flour tortillas be used in place of corn?
You can if you are used to making enchiladas with flour, they can get soggy.
This is an awesome recipe! I’ve cooked the roast in the crock pot, but as of lately, I’ve been pressure cooking it in about 90 minutes, and the meat it beautifully tender! It’s wonderful! We love this enchilada recipe. I’ve also used this similar recipe to make a pork roast with a beer gravy…wow! So awesome. Pretty versatile! Thank you:)
Thank you for the instant pot timing. AND I love the idea of a beer gravy!
C An you freeze this before baking? I am wanting to save the second half for later but want to make sure they will turn out the same!
Yes! Will work fine.
This is one of my family’s favorite meals! So yummy! I am so glad I found it on Pinterest. I usually make a double batch of the pork in my Instant Pot and use the leftovers for pork tacos later in the week. I have shared this recipe with lots of friends and they love it too. Thanks SO much!
Just wondering why this is not also presented in the same one-pot recipe as your chicken and beef enchilada recipes?
I didn’t make a casserole out of this one. A pork butt has a lot fat and juices it would water down the sauce if it were to be cooked with the green sauce. And my recipes are usually made up by what I’m craving, I wanted traditional enchiladas this day. And green sauce can be more watery than red sauce anyway. I’ve had a few people use green sauce in my chicken enchilada casserole recipe and ended up with a soupy mess. I hope that makes sense!
I was just wondering what type of beer works best for this?
Any beer works well. We often just have bud light and it tastes great with the pork.
This was fantastic. I searched for left over pork ideas and found this recipe. The enchiladas were perfect and so easy and I especially enjoyed the quick video showing what to do with the tortillas. I would have definitely left the in too long. I’ll have to try it again with the actuak pork recipe too. One question though, why does it need to cook so long when all of the ingredients are already cooked? I’m sure there is a reason but I’m just curious. We only did about 25 minutes with the cover and even less with it off bc we were starving. Also, it stuck a little to the pan. Should I grease the pan first with oil? I did cover it with sauce. Thanks again. It was delicious.
In my part of TX, apparently, you can’t buy a pork roast that isn’t 5-6 lbs. Can I cook it on high do you think?
Yes! keep the lid on the entire time.
Or hand the large roast to the butcher and ask him/her to cut it in half for you, then you have two smaller roasts.
Hi All,
How spicy do these turn out!? I am looking to make them tomorrow for my grandma but she isn’t the biggest spice fan.
I don’t remember them being spicy at all. I guess it depends on the brand of sauce you use and they type of chili powder. I got mine at Aldi, they just have one.
Could you cook the pork in the oven? I always have the hardest time not overcooking with crockpots. If so, how long would you suggest?
Hi Johanna. You could cook it in the oven. Are you keeping the lid on your slow cooker? For me pork only get tenderer in the slow cooker, I can even go up to 13 hours. Sometimes if you under cook it (or take the lid off too much) the pork will be tough because it has not had enough time to cook.
Would it make a big difference cooking it on high for half of the time or even a little longer ?
Thanks for this amazing recipe. making it this week with pork shoulder I got on sale at Safeway.
Thanks for sharing my recipe on your blog!
Great recipe i have found with my enchiladas i like to dip each tortilla in the sauce then add the meat and cheese its a little messy but the whole tortilla gets covered with sauce
I have this in the Crock-Pot now. Can’t wait to eat this with the family tomorrow night. Excited!!!
That’s great! I think they will love it!
Well, it was delicious and I am making it for a second time, will have some meat leftover for tacos, should be great with avocados. This web site is flaky though, won’t stay in place has a bug or something. flips around.
I noticed that too this week Jane, I am looking into what the problem can be. Thank you for letting me know, I thought maybe it was just my computer! I’m glad you like this meal, I want to make it again this week!
I just made this, they are in the oven and I used a smaller roast, and had some meat left over. I think my meat was about 2.5 pounds. So, I will have a pulled pork sandwich or two. The meat has a nice flavor but it might get lost in the green enchilada sauce. I will soon find out. It made about nineteen enchiladas for me, could of made a few more but I didn’t want to dirty another pan. Sandwiches sounded good too.
Any suggestions on a good canned green enchilada sauce? Or does anyone have a recipe they would like to share?
World market (I think that’s the brand!) sold at Walmart is the best I’ve ever found. Not runny and full of flavor! In a glass jar.
I have been using the Aldi brand, don’t know if you have one near you. It seems to work fine and I love the flavor.
The video – Do Not throw flour on a fire! You’ll have a bigger fire! Flour is flammable!
It says that at the beginning of the video, but thank you for whoever doesn’t watch that part.
Beautiful and very appetizing!! I will make this dish for a special occasion soon. Simply perfect!
This looks so good and easy. Great instruction video……very helpful! Pinned. Thanks.