The BEST Pork Enchilada Recipe—Slow Cooker Pulled Pork with Cheesy Goodness!

Looking for the perfect pork enchilada recipe? Let me share my secret restaurant-style version.

These enchiladas contain tender, juicy pork. The rich enchilada sauce covers them. Topped with melted cheddar cheese, they will make your taste buds dance!

You can use a slow cooker for pulled pork enchiladas or cook everything on the stovetop. This recipe will impress you. Plus, we’ll cover tips for making them ahead, freezing, and customizing them for every occasion!

Quick Stats

• Prep Time: 30 minutes
• Cook Time: 2 hours (or 8 hours in a slow cooker)
• Servings: 8 enchiladas
• Skill Level: Easy

The Heart of the Dish

Ingredients for the Filling:

• 2 pounds pork shoulder, cubed or whole (for slow cooker pulled pork)
• 12 corn tortillas (or flour tortillas for a softer option)
• 2 cups shredded Mexican cheese blend
• 1 cup shredded cheddar cheese (for topping)
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil (for browning)
• Fresh cilantro, chopped (for garnish)
• 1 cup sour cream (for serving)

The Magic Sauce

Ingredients for the Enchilada Sauce:

• 4 dried guajillo chilies
• 2 dried ancho chilies
• 2 Roma tomatoes, roasted
• 1 onion, quartered
• 3 cloves garlic
• 2 cups chicken broth
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Chef’s Note:

“During my time cooking in Mexico, I learned that toasting those dried chilies is what makes or breaks an enchilada sauce!”

Let’s Cook!

Slow Cooker Pulled Pork Option

For extra tender meat, let your slow cooker do the work:

1. Season the pork with salt, pepper, cumin, smoked paprika, and chili powder for bold flavor.
2. Heat olive oil in a large skillet and brown the pork until golden (this step locks in flavor).
3. Transfer pork to a slow cooker, add onion, garlic, and 1 cup chicken broth.
4. Cook on LOW for 8 hours or HIGH for 4 hours until the pork is fork-tender.
5. Shred the pork and reserve the juices for added flavor.

Pro Tip:

“For a faster option, use leftover pork roast or pulled pork from another meal!”

Stovetop Pork Cooking Method

1. Brown the pork in olive oil over medium-high heat.
2. Add onions, garlic, and chicken broth, then simmer for 1.5 hours until tender.
3. Shred the pork and set aside.

The Real-Deal Enchilada Sauce

1. Toast dried chilies in a dry skillet until fragrant.
2. Remove stems and seeds, then soak chilies in hot water for 20 minutes.
3. Blend softened chilies with roasted tomatoes, onion, garlic, and chicken broth until smooth.
4. Strain the sauce for a silky texture.
5. Simmer for 15 minutes, then season with cumin, paprika, vinegar, salt, and pepper.

Chef’s Tip:

“A smooth sauce is key—straining it makes all the difference!”

Assembly Time: Let’s Build These Enchiladas!

1. Warm the tortillas in oil (or microwave flour tortillas in damp paper towels for 30 seconds).
2. Dip tortillas into the enchilada sauce, coating both sides.
3. Fill each tortilla with shredded pork, a sprinkle of cheddar cheese, and roll tightly.
4. Arrange rolled enchiladas seam-side down in a baking dish.
5. Pour the remaining enchilada sauce over the top.
6. Sprinkle generously with cheddar cheese and Mexican cheese blend.

Kitchen Secret:

“Warming tortillas prevents cracking—I learned this the hard way during my first restaurant job!”

Bake to Perfection

• Temperature: 350°F
• Bake Time: 20–25 minutes
• Goal: Cheese should be bubbly and edges slightly crispy.

Make It Shine: Toppings and Serving Ideas

Top your enchiladas with:

• Fresh cilantro
• Diced onions
• Mexican crema
• Sliced radishes
• Lime wedges
• Sour cream for dipping

Side Dish Ideas:

• Mexican Rice – A classic pairing.
• Refried Beans – Creamy and satisfying.
• Guacamole and Chips – Perfect for a fiesta vibe.

Time-Saving Tips

• Make Ahead: Cook the pork and sauce 1–2 days ahead.
• Freeze It: Freeze assembled enchiladas before baking. Bake from frozen at 375°F for 40 minutes.
• Reheat Leftovers: Cover with foil and warm in the oven at 350°F for 15 minutes.

Chef’s Tricks for Success

• Brown the pork well for flavor.
• Keep tortillas warm to avoid cracking.
• Rest before serving so the sauce sets.
• Use cheddar cheese for extra meltiness.

Love Enchiladas? Let’s Talk!

Got questions about making the perfect pork enchilada recipe? Need tips for tweaking the spice level or adding veggies? Drop your questions in the comments. I’m here to help!