Pulled pork enchiladas: Difference between revisions
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| 1 can [[Cannellini beans|cannellini beans]] | | 1 can [[Cannellini beans|cannellini beans]] | ||
| 5 [[Cloves|cloves]] [[Garlic|garlic]], peeled and crushed | | 5 [[Cloves|cloves]] [[Garlic|garlic]], peeled and crushed | ||
| 2 | | 2 tablespoons [[Taste Sensation]] Spicy [[Mango]] seasoning | ||
| Pinch of [[Taste Sensation]] hickory smoke powder | | Pinch of [[Taste Sensation]] hickory smoke powder | ||
| 2 | | 2 teaspoons of soft [[Brown sugar|brown sugar]] | ||
| Pinch of [[Salt|salt]] | | Pinch of [[Salt|salt]] | ||
| [[Freshly ground black pepper]] | | [[Freshly ground black pepper]] | ||
Revision as of 17:36, 18 December 2021
| Pulled pork enchiladas | |
|---|---|
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| Servings: | Serves 4 |
| Calories per serving: | 501 |
| Ready in: | 4 hours, 40 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 4 hours, 30 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 15th December 2021 |
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
- Add all of the ingredients apart from the tortillas and the cheese to a slow cooker and cook on medium for about 4 hours
- Halfway through the cooking, use a fork to shred the pork, it should break up easily.
- After 4 hours the mixture is thick and treacly and ready for the enchiladas.
- Divide the mixture up into four and fill the tortillas
- Fold the ends up to retain the filling while they cook
- Cover with grated cheese and bake for 30 minutes at 180° C
Serving suggestions
Serve with Garlic chilli courgettes
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