An excellent way to reuse the leftover pulled pork!
Prep Time: 30 Minutes
Cook Time: 1 Hour
Yield: 10 Folks
- 2 – 3 lbs pulled pork butt
- Rubs: Shelton’s pick – Salt Lick Garlic Dry Rub
- 1lb shredded Monterrey Jack cheese
- 1lb shredded sharp Cheddar cheese
- 36 small corn tortillas
- 12 Tomatillos
- 1 sweet onion
- 1 – 2 Jalapenos to taste
- 4 – 6 garlic cloves
- 4 Poblano Peppers
- 4 Anaheim Chilis
- 1 Quart Chicken Stock
- 1/4 Cup Avocado oil
- 2 tablespoons sugar
- 1/2 cup chopped Cilantro
- Preheat your smoker to 225 degrees. Smoke all peppers at 225 for a half hour. Warm chicken stock to 180 degrees. Remove peppers and place them in a bowl of cool water, and remove all seeds & stems. In a high speed blender, add all de-seeded peppers, onion, garlic, hot chicken stock, sugar, & Salt Lick to taste. Place liquid in a large shallow bowl/dish.
- Time to assemble some enchiladas. Move smoker temp up to 350. Grease a large baking dish. Dip tortillas into hot Tomatillo sauce until they flexible but not falling apart. Place tortilla into the dish, add a small handful of pulled pork & a touch of shredded Monterrey jack cheese, roll it up, and continue. Tortillas don’t want to stay rolled up neatly, so push more rolled tortillas against them to hold them in place. In other words, the more full the dish becomes, the easier it is to hold the stuffed enchiladas in place. Fill pan completely, pour remaining tomatillo sauce over the top, and stack up the cheese.
- Place the pan of enchiladas onto the smoker, and pull it off when the cheese is golden brown on top. (30-60 minutes, depending upon smoker temp) Sprinkle chopped cilantro on top, and serve it piping hot with a cold cerveza on the side!
Recipe Generator courtesy of BBQ Island