Isn't it about time you pulled it together and got this recipe on your plate?!
This two step process is so quick, you’ll have the pork in the slow cooker in no time working its magic!
Top tip… don’t throw out your left over liquid from the slow cooker, it’s loaded with all the delicious flavour for your enchilada dish!
SERVINGS: This 2kg Pork Shoulder is perfect for a large group or for weekly meal prep.
COOKING TIME: 5-6 Hours
PREP TIME: 25 Minutes
TOTAL TIME: 7 hours
Ingredients
Pork rub
2kg pork shoulder
⅔ cup Remedy Kitchen Superb Seasoning Mix
½ tablespoon chilli powder, or 1 tablespoon if you like it extra hot
½ tablespoon dried thyme
Liquid tomato stock
1 cup chicken stock
1 tin tomato soup
¼ cup apple cider vinegar
2 tablespoons honey
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 onion, diced
1 garlic clove, crushed
For the enchiladas
Shredded pulled pork
Tortillas, enough to fill your roasting dish
1 tin red kidney beans, drained and rinsed
Kernels from 2 fresh corn cobs
¼ cup grated cheese
Reserved tomato cooking liquid
To serve
Avocado, roughly chopped
Fresh green chillies, sliced
Fresh coriander, roughly chopped
Sour cream
Method
Step 1: Prepare the pork
Trim any excess fat from the pork shoulder.
Combine the Remedy Kitchen Superb Seasoning Mix, chilli powder and dried thyme. Rub the spice mixture all over the pork until evenly coated.
Step 2: Slow-cook the pork
In a large bowl, whisk together the chicken stock, tomato soup, apple cider vinegar, honey, tomato paste, Worcestershire sauce, diced onion and crushed garlic.
Pour the tomato mixture into your slow cooker and add the seasoned pork. Turn the pork to coat it in the liquid.
Cover and cook on high for 4–5 hours or low for 6–8 hours, or until the pork is very tender and easily pulls apart with a fork. Cooking times may vary depending on your slow cooker. TIP: the pieces of pork that shredded easiest were the ones submerged in the tomato stock. If your pork shoulder is large, try cutting it in half before cooking so it can tick away in the stock for a more tender meat.
Remove the pork from the slow cooker and shred it using two forks.
I like to mix about a cup of the reserved cooking liquid through the shredded pork to keep it lovely and moist.
And here's a little tip: don't throw away that leftover tomato liquid! It's packed with flavour and makes the perfect base for your enchiladas.
Step 3: Assemble the enchiladas
Preheat your oven to 190°C fan-forced.
Place the shredded pork, corn kernels and drained kidney beans in a large bowl and mix to combine. TIP: if you are building your enchiladas straight after you’ve cooked your pork, allow the pork to cool slightly before assembling. This will make the enchiladas easier to roll.
Spread some of the reserved tomato cooking liquid over the base of a large roasting dish.
Fill each tortilla with the pulled pork mixture, roll it up and place it seam-side down in the dish. Arrange the enchiladas snugly alongside one another.
Drizzle a little more of the reserved tomato liquid over the top and sprinkle with grated cheese.
Step 4: Bake and serve
Bake for approximately 20 minutes, or until the cheese has melted and the enchiladas are lightly golden.
Finish with a generous scattering of roughly chopped avocado, sliced green chillies and fresh coriander, then add a dollop of sour cream.
Serve straight from the oven and enjoy every delicious bite!
Enjoy X