Chipotle Shredded Pork Enchiladas

I am a big fan of Enchiladas but don’t always like all the work that goes into them. I loved this recipe because the pork cooked in the crock pot all day and you assemble these more like tostadas instead of enchiladas. Very flavorful and you can make these as hot as you like by adjusting the chipotle peppers.

Chipotle Shredded Pork Enchiladas

For the Pork

~ 1 (2 lb) pork tenderloin

~ 1 (8 oz.) Dr. Pepper

~ 1 bay leaf

 

For the Sauce

~ 2 roma tomatoes

~ 4 tomatillos, husked and rinsed

~ 1 (14 oz.) can diced tomatoes

~ 1 (7 oz.) can chipotle peppers in adobo sauce (use less to reduce spiciness)

~ 1 (15 oz.) can tomato sauce

~ 1/2 large white onion, roughly chopped

~ 2 garlic cloves

~ 1 Tbsp. flour

~ 1/2 cup water

~ 1 Tbsp. olive oil

~ salt, to taste

 

For the Enchiladas

~ 1/2 cup canola oil

~ 12 to 18 corn tortillas

~ 1/2 large white onion, finely diced

~ 1 1/2 cups shredded cheese

~ 1/2 cup sour cream, for topping

 

1. Place the pork tenderloin and bay leaf in a large slow cooker. Pour the Dr. Pepper over the meat. Cover and cook on low until the pork shreds easily; about 6 to 8 hours. Discard the bay leaf. Transfer the pork to a cutting surface and shred the meat. Cover with foil to keep warm and set aside until ready to assemble the enchiladas.

2. Adjust your oven rack to the top of the oven. Arrange the roma tomatoes and tomatillos in a single layer on a baking sheet. Broil the tomatoes until softened, about 20 minutes, turning halfway through. They will shrivel and shrink. Remove any blackened skin and discard.

3. Place the roasted tomatoes and tomatillos in a food processor. Add the diced tomatoes, chipotle peppers with adobo sauce, tomato sauce, onion, garlic, flour, and water. Process until smooth.

4. Heat the olive oil in a large skillet until glossy. Pour the tomato puree into the skillet and stir. Season with salt, to taste. If the sauce is too thick, add a little water until desired consistency is reached, making sure to add more salt as needed.

5. In a large skillet, heat the canola oil until hot. Fry the tortillas until softened. Drain on paper towels. Dip on fried tortilla at a time in the pot of red sauce, turning to coat both sides. Place one each on individual serving plates, then layer each with shredded pork shredded cheese, and diced onions. Repeat layers until each serving is stacked two to three tortillas.

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Chipotle Shredded Pork Enchiladas

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Easy Dinner for a Busy Weeknight Crock Pot Pulled Pork Sandwich’s

Again use the crock pot as much as you can when you are busy. Saves you so much time and produces some great food! I add all my ingredients to the crock pot the night before, place in the refrigerator, and in the morning plug it in and turn it on. Once you are ready for dinner mix up some coleslaw, I just buy cabbage already shredded at the store and mix in some bottled coleslaw dressing. A quick and easy dinner that everyone will love.

Crock Pot Pulled Pork

~ 2 1/2 pound boneless pork shoulder or roast

~ 3 Tbsp. brown sugar

~ 2 Tbsp. Cajun seasoning (or your favorite like Pappy’s)

~ 1 Tbsp. onion powder

~ 1 Tbsp. garlic powder

~ 1 Tbsp. cumin

~ 1/2 cup apple juice

~ 1/2 cup cider vinegar

~ A few drops of liquid smoke

1. Combine the rub spices and coat the pork.

2. Put apple juice and vinegar in crock pot and add the pork.

3. Turn on crock pot to high for an hour and then turn down to med and cook for about 10 hours.

4. Remove the liquid from the crock pot and shred the pork.  Add your favorite barbecue sauce and cook for another 30 minutes.

5. Place the pork on a bun and add your favorite barbecue sauce, coleslaw, or pickles.  Enjoy!

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Crock Pot Pulled Pork

Baby Back Ribs

My husband loves ribs however we have not made them at home. He got a craving and decided it was time to make them. Let me just say they were amazing. Cooking in the oven first is the key to making them tender. The barbecue at the end just gives them that barbecue flavor.

Baby Back Ribs

~ 2 lbs. pork baby back ribs

~ 1/4 cup brown sugar

~ 1 1/2 Tbsp. paprika

~ 1 Tbs. salt

~ 1 1/2 Tbsp. black pepper

~ 1 tsp. garlic powder

~ 1 tsp. onion powder

~ 1/4 tsp. cayenne pepper

~ your favorite barbecue sauce

1. Remove membrane from the back of ribs.

2. Mix together brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne to make your dry rub.

3. Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with cooking spray. Rub the dry rub all over the ribs and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.

4. Preheat oven to 300^o F.

5. Bake ribs wrapped tightly in the foil at 300^o F for 2 hours.

6. Let ribs cool for 1/2 hour to 1 hour to firm up.

7. Brush ribs with your favorite barbecue sauce and grill on medium heat for 5 minutes per side. Add extra sauce as needed.

*You can thin the sauce with the juice from the meat if needed.

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Baby Back Ribs

Crock Pot Pulled Pork Sandwich’s

This is an easy and very yummy sandwich that is packed full of flavor.  The crock pot makes the meat so tender and juicy.  I hope that your family will enjoy it as much as mine.

First thing you do is take your boneless pork shoulder or roast and rub it with brown sugar, cumin, Pappy’s seasoning (or Cajun seasoning), garlic powder, onion powder.

Next in your crock pot add apple juice and cider vinegar.  Don’t forget those life saving crock pot bags so you don’t have as much to clean up.

Then add your pork to the crock pot.

Then add a little bit of liquid smoke to the crock pot.  This is the brand that we have but you can find it on the barbecue sauce isle of your grocery store.  It gives a great smoky flavor to the pulled pork that you wouldn’t other wise get since it is being cooked in the crock pot.  After every thing is in coo for 10 hours.

Once it is done cooking drain off most of the liquid and shred up the pork with a fork.  Then add your favorite barbecue sauce and cook on low for about another 30 minutes.

Our favorite way to eat it is to pile it on a great bun and top with some coleslaw. Nothing fancy just some cabbage tossed with some store bought coleslaw dressing.  You can add extra barbecue sauce or pickles if you like.  A great and super easy meal.

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Crock Pot Pulled Pork

~ 2 1/2 pound boneless pork shoulder or roast

~ 3 Tbsp. brown sugar

~ 2 Tbsp. Cajun seasoning (or your favorite like Pappy’s)

~ 1 Tbsp. onion powder

~ 1 Tbsp. garlic powder

~ 1 Tbsp. cumin

~ 1/2 cup apple juice

~ 1/2 cup cider vinegar

~ A few drops of liquid smoke

 

1. Combine the rub spices and coat the pork.

2. Put apple juice and vinegar in crock pot and add the pork.

3. Turn on crock pot to high for an hour and then turn down to med and cook for about 10 hours.

4. Remove the liquid from the crock pot and shred the pork.  Add your favorite barbecue sauce and cook for another 30 minutes.

5. Place the pork on a bun and add your favorite barbecue sauce, coleslaw, or pickles.  Enjoy!

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Crock Pot Pulled Pork