Sep 11 2026
Restaurants›Don Benito’s Mexican Cafe›Pulled Pork Enchiladas Recipe

Pulled Pork Enchiladas Recipe

Inspired by Don Benito’s Mexican Cafe
Time3h 50m
Serves6

Make Pulled Pork Enchiladas Recipe in just 3h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pulled Pork

Enchilada Assembly & Sauce

Optional Add-ins

Method

Pulled Pork

  1. 1

    Season pork

    Pat the pork shoulder dry with paper towels. Combine salt, black pepper, ground cumin, smoked paprika, dried oregano, and brown sugar in a small bowl. Rub the spice mixture all over the pork.

  2. 2

    Sear the pork

    Heat 1 tablespoon vegetable oil in a large ovenproof Dutch oven or heavy pot over medium-high heat. When shimmering, add the pork and brown on all sides, about 3–4 minutes per side, to develop color. Remove pork and set aside.

  3. 3

    Build braising liquid

    Lower heat to medium. Add the halved, sliced onion and smashed garlic to the pot and sauté 3–4 minutes until softened. Stir in tomato paste and cook 1 minute. Add chopped chipotle, the broth, and scrape up browned bits from the bottom of the pot.

  4. 4

    Braise

    Return the pork to the pot. Bring liquid to a simmer, then cover and transfer to a 300°F (150°C) oven OR reduce heat to low and simmer gently on the stove. Braise until pork is fork-tender and easily shreds, about 2.5–3 hours (oven) or 3–3.5 hours (stovetop).

  5. 5

    Shred and finish

    Remove pork to a cutting board and let rest 10 minutes. Use two forks to shred into bite-sized pieces. Skim fat from the braising liquid and reserve 1/2–3/4 cup of the liquid. Return shredded pork to the pot, add reserved braising liquid to moisten, and adjust seasoning to taste (add salt or a squeeze of lime if desired). If using optional black beans or corn, stir them in now and heat through.

Enchilada Assembly & Bake

  1. 6

    Preheat oven and prepare pan

    Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or baking dish of similar size. Pour about 1/2 cup of enchilada sauce into the bottom and spread evenly to prevent sticking.

  2. 7

    Warm tortillas

    Warm tortillas so they are pliable and won’t tear: wrap stacks of 6 in a damp kitchen towel and microwave 30–45 seconds, or warm individually in a small skillet with 1/2 teaspoon oil for 15–20 seconds per side. Keep wrapped to stay soft.

  3. 8

    Assemble enchiladas

    Working one tortilla at a time, spoon about 2–3 tablespoons of shredded pork mixture down the center of each warm tortilla, followed by a sprinkle (about 1 tablespoon) of mixed cheeses. Roll the tortilla snugly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas. If using optional add-ins, ensure they were mixed into the pork before filling.

  4. 9

    Top with sauce and cheese

    Once all enchiladas are in the dish, pour the remaining enchilada sauce evenly over the top, using a spoon to spread so all exposed tortilla surfaces are covered. Sprinkle the remaining shredded Monterey Jack and cheddar evenly over the sauced enchiladas.

  5. 10

    Bake

    Bake in the preheated oven until cheese is melted and sauce is bubbly, about 18–22 minutes. For a lightly browned top, broil 1–2 minutes more, watching carefully so it doesn’t burn.

  6. 11

    Rest and garnish

    Let the enchiladas rest 5 minutes out of the oven to set. Garnish with chopped cilantro, pickled red onions (if using), dollops of sour cream or crema, and lime wedges for squeezing.

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