Cajun Smoked Pulled Pork Enchiladas

A twist on traditional pulled pork, Cajun Smoked Pulled Pork Enchiladas bring together the bold flavors of the American South and the comforting warmth of a classic Mexican dish. Slow-smoked pork shoulder is shredded and wrapped in tender tortillas, smothered in a spicy Cajun cheese sauce and baked until golden and bubbly.

🛒 Ingredients

• 2 pounds Pork Shoulder
• 2 tsp Cajun Spice Blend
• 2 tbsp Lard or Vegetable Oil
• 1 medium Onion
• 3 cloves Garlic
• 12 corn Tortillas
• 1 cup Shredded Cheese
• 1 can Canned Diced Tomatoes

👨‍🍳 Instructions

1. 1

   Season the pork shoulder with Cajun spice blend and let it sit at room temperature for 30 minutes.

2. 2

   Heat the lard or oil in a large Dutch oven over medium-high heat and sear the pork until browned on all sides.

3. 3

   Transfer the pork to a slow cooker and cook on low for 8-10 hours or until tender and easily shredded.

4. 4

   Shred the pork with two forks and set aside.

5. 5

   Sauté the diced onion and minced garlic in a large skillet until softened.

6. 6

   Add the shredded cheese and stir until melted and smooth.

7. 7

   Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

8. 8

   Assemble the enchiladas by spooning the pork onto the center of each tortilla, then rolling and placing seam-side down in a baking dish.

9. 9

   Pour the cheese sauce over the top of the enchiladas and sprinkle with additional cheese and diced tomatoes.

10. 10

    Bake at 375°F for 20-25 minutes or until the cheese is melted and bubbly.

💡 Pro Tips

To ensure the tortillas stay warm and pliable, wrap them in a damp paper towel and microwave for 20-30 seconds. To prevent the cheese sauce from separating, stir constantly over low heat. For a crispy top, broil the enchiladas for 2-3 minutes after baking.

📊 Nutrition per Serving