Pulled pork enchiladas

Baked to perfection, all the sauce contained within!

Covered with Cheddar cheese, ready for the oven

This recipe can be made with any slow roasted pork joint; these were made with left-overs from Jamie Oliver's Overnight Slow Roast Pork Joint.

The left-over pork went back into the slow cooker for another 4 hours with more garlic and spices and was rolled, covered with cheese and baked for 30 minutes. The garlic chili courgettes were as brilliant accompaniment for this dish.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 600 g slow roasted pork
• 1 can of chopped tomatoes
• ½ a jar of roasted red peppers
• 1 green pepper, deseeded and chopped
• 1 can cannellini beans
• 5 cloves garlic, peeled and crushed
• 2 tablespoons Taste Sensation Spicy Mango seasoning
• Pinch of Taste Sensation hickory smoke powder
• 2 teaspoons of soft brown sugar
• Pinch of salt
• Freshly ground black pepper
• Splash of chilli oil
• 100g cheddar cheese, grated
• 4 wholemeal tortillas

Mise en place

• Preheat your oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Method

1. Add all of the ingredients apart from the tortillas and the cheese to a slow cooker and cook on medium for about 4 hours
2. Halfway through the cooking, use a fork to shred the pork, it should break up easily.
3. After 4 hours the mixture is thick and treacly and ready for the enchiladas.
4. Divide the mixture up into four and fill the tortillas
5. Fold the ends up to retain the filling while they cook
6. Cover with grated cheese and bake for 30 minutes at 180° C

Serving suggestions

Serve with Garlic chilli courgettes

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