Pulled Pork Enchiladas
Serves: 4
Total: 15 hrs
Prep: 1 hr
Cook: 14 hrs
5.0
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Recipe Preparation
Smoked Pulled Pork
- 1 whole pork picnic shoulder
- Mustard binder
- BBQ seasoning
Enchiladas
- Medium-sized flour tortillas
- Black beans
- Red enchilada sauce
- Green enchilada sauce
- Pulled pork
- Shredded cheese
Step Description
1
To make the pulled pork, first trim the skin off most of the whole picnic shoulder. Only leave skin on the elbow section.
2
Smoke the meat at 250°F (121°C). Use the
Twin TempSpike Truly Wireless Dual Probe Meat Thermometer
to determine when your meat has reached an internal temperature of 165°F–175°F (74°C–79°C).
3
Wrap the meat with butcher’s paper or foil. Then put it back in the smoker until it reaches an internal temperature of 200°F–203°F (93°C–95°C). The entire smoking process may take around 14 hours.
4
Remove from heat and let rest in a cooler or oven (with the temperature off) for anywhere between 2 and 8 hours.
5
Shred the pork and pour in the juices from the foil. Add BBQ sauce if you want.
6
To make the enchiladas, place pork, beans, and cheese in the tortillas. Then place each rolled tortilla in a baking dish.
7
Cover using both enchilada sauces and shredded cheese.
8
Bake at 375°F (191°C) until warmed throughout and the cheese is thoroughly melted.
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