These beautiful smoked pulled pork enchiladas are coated in chili sauce and wrapped in baked corn tortillas. This easy recipe is the best way to use your leftover pulled pork.
Tired of pulled pork sandwiches? Smoked pulled pork enchiladas are another way to use up leftover pulled pork. The meat is packed with flavor thanks to the enchilada sauce, and the gooey, melted cheese will make this recipe a guaranteed family favorite.
While most enchilada recipes call for you to make the dish in your oven, you can whip out your smoker and make this tasty recipe outside.
The beauty of this enchilada recipe is that you can customize it to your heart’s content. Add extra vegetables to your filling, or top with your favorite toppings like red onions and sour cream.
- Like with any meat cut for barbecue, make sure you use a good quality pork shoulder or pork butt for this smoker recipe. Better quality often means a healthier amount of fat content and connective tissue, which (almost) guarantees juicy and tender shredded pork for your enchiladas.
- Don’t forget to rest the pork! After pulling from the smoker, don’t go straight into shredding the meat. Instead, rest your pork butt for at least 10 minutes to help it firm up and keep its flavor and juices.
- Warm the tortillas slightly before filling them with the pork mixture. This will help make them easier to handle and far less likely to break. Either warm them in a pan or on your smoker’s grates for just a minute or two each.
Smoked Pulled Pork Enchiladas
- applewood smoking chips
- Food-safe spritz/spray bottle
- casserole dish
- 4 lbs pork butt or pork shoulder
- 12 corn tortillas
- 2 cups apple juice
- 2 cups water
- 2 tbsp olive oil
- 1 yellow onion chopped
- 1 red bell pepper chopped
- 4 cups red chili sauce
- 3 cups shredded cheddar cheese
Smoking the Pork Butt
- Fire up your smoker to 225°F (107°C) and add wood chips to your coals or wood tray
- Once the smoker has fully warmed up, place the pork butt on the smoker grates. Leave to smoke for 1 hour.
- Spritz the pork butt with water and apple juice. Repeat this every hour until the pork hits an internal temperature of 165°F (74°C).
- Place the pork on two sheets of aluminum foil. Fold the foil at the edges slightly and pour any remaining spritz solution over the pork. Tightly wrap the pork butt and place it back on the smoker.
- Dial up the temperature to 325°F (163°C) and smoke to an internal temperature of 200-205°F (93-96°C), about 4-5 hours
- Remove the pork from the heat and let it rest for 10 minutes. Keep your smoker going (you will need it for cooking the enchiladas later).
- Place the pork on a chopping board or in a large pan (this could get messy!). Use meat claws to begin shredding the meat, removing any large chunks of fat as you come across them.
Making the Enchiladas
- Preheat your smoker to a temperature of 300°F (150°C)
- Warm oil in a cast iron skillet over medium-low heat. Sauté the onion and bell peppers in the skillet until soft, about 2-3 minutes.
- Add the shredded pork, 2 cups of red chili sauce, and 2 cups of shredded cheese. Combine well.
- Spread 1 cup of the red chili sauce on the bottom of a casserole dish
- Serve the pulled pork mixture into each tortilla, then roll into cylinders
- Place the enchiladas in the casserole dish. Top with more cheddar cheese and the remaining 1 cup of red chili sauce.
- Place the casserole dish in the smoker. Close the lid and cook for 20 minutes. The cheese should have melted and the tortillas should have started to crisp.
- Serve immediately and enjoy!
- This recipe involves smoking the pork butt or pork shoulder from scratch. If you have leftover pulled pork, simply swap in 4 cups of the pork for the entire pork shoulder, and skip straight to the ‘Making the Enchiladas’ section above.