STEP 1:
To make the pulled pork, first trim the skin off most of the whole picnic shoulder. Only leave skin on the elbow section.
STEP 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).
STEP 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.
STEP 4:
Remove from heat and let rest in a cooler or oven (with the temperature off) for anywhere between 2 and 8 hours.
STEP 5:
Shred the pork and pour in the juices from the foil. Add BBQ sauce if you want.
STEP 6:
To make the enchiladas, place pork, beans, and cheese in the tortillas. Then place each rolled tortilla in a baking dish.
STEP 7:
Cover using both enchilada sauces and shredded cheese.
STEP 8:
Bake at 375°F (191°C) until warmed throughout and the cheese is thoroughly melted.
