Pork Enchiladas

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 12/26/21
Pork Enchiladas

The Spruce / Julia Estrada
Prep: 25 mins
Cook: 60 mins
Pressure Build/Release Time: 30 mins
Total: 115 mins
Servings: 5 servings
Yield: 8 to 10 enchiladas
Nutrition Facts (per serving)
1332 Calories
86g Fat
35g Carbs
100g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 5
Amount per serving
Calories 1332
% Daily Value*
Total Fat 86g 110%
Saturated Fat 34g 172%
Cholesterol 354mg 118%
Sodium 2506mg 109%
Total Carbohydrate 35g 13%
Dietary Fiber 5g 20%
Total Sugars 10g
Protein 100g
Vitamin C 6mg 30%
Calcium 507mg 39%
Iron 7mg 40%
Potassium 1425mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pork enchiladas make for a mouth-watering dish that's full of so much flavor. You’ll love this version just as much as chicken or beef enchiladas.

The pork is done in the Instant Pot to speed up the meat cooking time, then the enchiladas are assembled for a quick bake. You can also just use precooked pork shoulder like leftover pulled pork. We used store-bought enchilada sauce, but you can make your own if you have the time. You can also use green enchilada sauce if you prefer enchiladas verdes. The pork tastes delicious both ways.

Ingredients

For the Pork:

  • 1 (4-pound) bone-in Boston butt roast

  • 2 teaspoons salt

  • 1 teaspoon freshly ground black pepper

  • 2 teaspoons dried oregano

  • 1 tablespoon brown sugar

  • 1 teaspoon ground coriander

  • 1 teaspoon chili powder

  • 1 tablespoon minced garlic

  • 3 tablespoons minced onion

  • 2 teaspoons olive oil

  • 1 (15-ounce) can red enchilada sauce

  • 2 cups chicken broth

  • 2 tablespoons apple cider vinegar

For the Enchiladas:

  • 8 to 10 corn tortillas

  • 2 cups shredded Monterey Jack cheese

  • 1 small red onion, thinly sliced

For Serving:

  • Sour cream, optional

  • Rice, optional

  • Refried beans, optional

Steps to Make It

  1. Gather the ingredients.

    Pork Enchiladas ingredients

    The Spruce / Julia Estrada

  2. Trim fat off of pork. Try to get as much as you can, but you can also leave some for flavor.

    trim fat from pork

    The Spruce / Julia Estrada

  3. Rub pork with salt, pepper, oregano, brown sugar, coriander, and chili powder.

    Rub pork with salt, pepper, oregano, brown sugar, coriander, and chili powder on a baking sheet

    The Spruce / Julia Estrada

  4. Place roast in Instant Pot insert. Add garlic, onion, olive oil, enchilada sauce, chicken broth, and vinegar. Cover and allow it to marinate in refrigerator for at least 1 hour but up to 24 hours.

    pork with marinade in a bowl

    The Spruce / Julia Estrada

  5. Place insert into the Instant Pot. Turn roast in the liquid. Cook on meat setting for 60 minutes. Allow steam to escape when timer goes off. 

    pork with marinade in an instant pot

    The Spruce / Julia Estrada

  6. Remove roast from liquid and cool slightly. Shred meat with 2 forks until you have small pieces. You probably will not use all of the pork, you can set it aside for another recipe. You can also pull out the bone and use it for another recipe or dispose.

    pulled pork in a bowl

    The Spruce / Julia Estrada

  7. Leave liquid in the Instant Pot insert. Cook on sauté setting, uncovered for 8 to 10 minutes or until sauce has reduced by one-third. 

    pork liquid in a bowl

    The Spruce / Julia Estrada

  8. Preheat oven to 350 F. Add a 1/2 cup of sauce to shredded pork and toss to coat. Set aside pork and remaining sauce in separate bowls while you prepare tortillas.

    Pork Enchiladas ingredients

    The Spruce / Julia Estrada

  9. Heat oil in a small sauté pan on medium-high heat. Add a tortilla to pan and cook for 20 seconds per side. Remove from oil with tongs and place on a plate.

    Continue until you have fried all the tortillas. They are not supposed to get crispy; the oil just helps to make them pliable.

    tortilla in a pan with oil

    The Spruce / Julia Estrada

  10. Dip each tortilla into the sauce you set aside and coat both sides. 

    tortillas on a plate, sauce in a bowl

    The Spruce / Julia Estrada

  11. Stack tortillas on a plate until you’ve coated all of them. Pour a cup of sauce into bottom of a 9 x 13-inch casserole dish. Fill each tortilla with a 1/4 cup of pork, along with a few slices of red onion and a few tablespoons of grated Monterey Jack cheese.

    Pork Enchiladas ingredients placed on the tortilla

    The Spruce / Julia Estrada

  12. Roll up tortilla around filling and place seam-side down into baking dish. Fill the baking dish tightly with enchiladas.

    Pork Enchiladas in a baking dish

    The Spruce / Julia Estrada

  13. Pour another cup of the sauce of top of enchiladas and then top with remainder of shredded Monterey Jack cheese.

    Pork Enchiladas in a baking dish with cheese on top

    The Spruce / Julia Estrada

  14. Bake for 25 minutes, uncovered, until cheese is melted and browned and sauce is bubbly. 

    Pork Enchiladas in a baking dish

    The Spruce / Julia Estrada