Mojo pork enchiladas with homemade enchilada sauce. One bite and I’m in enchilada heaven. That’s a place I’d like to visit pretty much any day of the week.
A few days ago I brought you an easy enchilada sauce recipe and it didn’t seem right not to give you a great enchilada recipe to drown that delicious sauce in. I made these enchiladas a couple of weeks ago using leftover pork in a mojo sauce from the Florida Cuban Sandwich. The Mojo sauce is a combination of orange and lime juice, garlic, cumin and Mexican oregano; it adds a great flavor to the pork that makes you wanna eat it forever. And all the spices you need for the mojo and enchilada sauce can be found in the Mexican Spice Kit.
And we love us some crock pot pork and seem to make it often! Some of our slow cooked pork obsession stems from the fact that it seemed to be the most appropriate main ingredient for one of our sandwiches of the week in our “50 States, 50 Sandwiches, 50 Weeks” series like the Cuban and BBQ Hawaiian Sandwich. However, this slow cooker tenderloin is in our kitchen rotation as well as the cheesy pork guiso verde. And although not crock pot, we also make homemade Italian Sausage and dried Italian sausage every year………..we love pork!
Funny thing is, growing up, I ate pork maybe once a year. It wasn’t until I met Gary that I started eating pork frequently. In fact, the first meal Gary ever cooked me was a pork florentine roast slow cooked over charcoal. That pretty much sealed the deal :)! So back to the enchiladas… These are awesome and the pork recipe used for the Cuban makes the perfect enchilada filling. It’s effortless. The word “mojo” just sounds as awesome as it tastes, and the sauce is easy. It tastes like you worked all day, but in reality, you didn’t. These are also easy on the pocket book! So let’s get our enchilada mojo on, no?
- 3.5 lbs pork butt (Boston butt)
- 10 cloves garlic, chopped
- 1 large onion, quartered
- ½ cup orange juice
- ½ cup lime juice
- 1 tsp. each Mexican oregano, salt
- ½ tsp. each black pepper, cumin
- 2 recipes enchilada sauce
- 1 (8 oz.) package (2 cups) shredded cheddar, Colby Jack or Monterrey Jack cheese
- Place garlic, onions, orange juice, lime juice, oregano, cumin, salt and pepper in a slow cooker; stir to combine
- Place pork on top of mixture, cover and turn heat on low. Cook 8 hours or until pork is fall apart tender.
- Once pork has finished cooking, place on a cutting board and shred into large chunks, discarding as much fat as possible.
- Preheat oven to 450° F.
- Make the enchilada sauce.
- When the oven is ready, place tortillas on the oven rack and bake 2 minutes. This makes them pliable and prevents them from becoming mushy.
- Lightly coat the bottom of a 9 x 13 inch baking dish with enchilada gravy.
- Mix ½ cup enchilada sauce into the shredded pork. Evenly distribute pork mixture on to each tortilla and roll up. Place the rolls seam side down in the baking dish
- Lightly spray oil over the tops of the rolled enchiladas. Place enchiladas in the oven and bake 5 minutes.
- Remove enchiladas from the oven and pour the remaining sauce over the enchiladas, coating each one entirely.
- Sprinkle cheese on top and bake 5 minutes until cheese it melted and bubbly.
How many corn tortillas?
It should yield about 16 depending on how much meat you end up with and how much meat you want to stuff them with.