Pulled Pork Enchiladas Recipe

Season and brown

Pat pork shoulder dry. Rub with salt, black pepper, cumin, paprika and garlic powder. Heat 1 tbs vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown pork on all sides, about 3–4 minutes per side, to develop color.

Braise

Add quartered onion, bay leaves and 2 cups stock to the pot. Bring to a gentle simmer, then reduce heat to low, cover and braise for 2.5–3 hours until pork is fork-tender. Alternatively, braise in a 300°F (150°C) oven for the same time.

Shred and season

Remove pork to a cutting board, shred with two forks, discarding excessive fat and bay leaves. Return shredded pork to the pot with any cooking juices. Simmer uncovered for 5–10 minutes to concentrate flavor. Stir in 1 tbs lime juice. Adjust seasoning to taste (add up to 0.5 tsp more salt if needed). Keep warm.

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño, 2 tbs lime juice and 0.5 tsp salt in a bowl. Mix and let rest 10–15 minutes at room temperature for flavors to meld. Refrigerate until ready to serve.

Cook rice

Rinse rice until water runs clear. In a medium saucepan, heat 1 tbs olive oil over medium heat, add rice and toast 1 minute. Add 2 cups water and 0.5 tsp salt, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes.

Prepare beans

In a small saucepan, heat drained black beans with 0.5 tsp cumin and 1 tsp minced garlic over low heat until warmed through, about 5 minutes. Mash a portion with the back of a spoon for a creamier texture if desired. Keep warm.

Preheat and soften tortillas

Preheat oven to 375°F (190°C). To prevent corn tortillas from cracking, warm a skillet over medium heat and lightly brush each tortilla with the 2 tbs vegetable oil, warming 10–15 seconds per side until pliable. Alternatively, wrap tortillas in a damp towel and microwave 30–45 seconds.

Assemble enchiladas

Pour 1/2 cup salsa verde into the bottom of a 9x13-inch baking dish, spreading to coat. Place about 2–3 tbs shredded pork down the center of each tortilla, sprinkle with a little shredded cheese (about 1–2 tbs), roll tightly and place seam-side down in the baking dish. Repeat until the dish is filled (about 16 enchiladas).

Top and bake

Pour remaining salsa verde evenly over the rolled enchiladas. Sprinkle remaining shredded cheese over the top and crumble queso fresco across the enchiladas. Cover loosely with foil and bake at 375°F (190°C) for 15 minutes. Remove foil and bake 5–7 minutes more until cheese is melted and edges are lightly bubbling.

Finish

Remove from oven and rest 5 minutes. Garnish with fresh cilantro leaves and an extra squeeze of lime if desired.