Hello Mexicana! Make sure that the Corona beer is ice cold because it tastes great with this dish. Are you going to make pulled pork? Instead of the pulled pork sandwich with coleslaw, make something different. We gave it a Mexican twist and made these delicious enchiladas.
The great thing about this recipe is that your guests can make the enchiladas themselves. You can put all the ingredients in bowls on the table. Then your guests can make the pulled pork enchiladas themselves.
Pulled pork is usually made from pork shoulder. The pork shoulder or pork neck is a juicy piece of meat. It’s sold with or without bone. To make pulled pork from it, you have to cook it for a very long time at a low temperature. It will then become buttery soft, so you can easily pull it apart.
Mexican Smoked Pulled Pork Enchiladas
- 8 tortillas
- parsley fresh
- 1 mango ripe
- 4 tomatoes
- 2 cloves garlic
- 1 cucumber
- 1 red onion
- 1 can of corn
- 1 can of black beans
- Greek yoghurt
- white wine vinegar
- olive oil
- 2 cups wood chips hickory or apple
- 2 kg pork shoulder or Boston Butt
- 4 tbsp sea salt
- 4 black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp spicy smoked paprika powder
- Smokey BBQ sauce or one of your choice
- Pour the first cup of wood chips into a container of water. Let it soak for about 30 minutes and then drain well. After an hour, throw the second cup of wood chips on the coals. Then one more time.
Preparing the barbeque
- Prepare the barbecue for indirect grilling. Maintain a working temperature of approximately 110 – 115 ℃.
- Put the salt, pepper, garlic and onion powder and paprika powder in a small bowl and mix everything together.
- Season the meat with this spice mixture.
- Before you put the meat on the barbecue, add the first cup of wood chips on the coals. As soon as the white smoke appears, place the meat on the grill with the fatty side facing up.
- Cook the meat until it has reached a core temperature of 93 ℃ and the crust is nice and crispy. You can also test the doneness by gently pulling the bone. This must be loose. This will take about 8 to 10 hours.
- Add more charcoal if you notice that the barbecue needs more.
- When the meat is ready, place it on a cutting board. Cover it loosely with aluminum foil. Don’t wrap it too tightly around the meat. Otherwise the meat will steam and you can get a limp crust.
- Place the meat in an oven dish. Remove the bone from the meat and remove excess fat. Keep in mind that you have to leave some fat to keep the meat juicy.
- Now we’re going to “shred” the meat, or pull it apart. Use meat claws for this. If you don’t have one you can use two forks.
- Pour some barbecue sauce over the meat and mix well.
- We are going to make the tomato salsa first. Cut the tomatoes and onion into small cubes and put them in a bowl. Add a tablespoon of white wine vinegar and crush a garlic clove over it. Sprinkle a little salt, pepper and olive oil over it and mix it together. And the salsa is now ready.
- Combine one part mayonnaise and one part Greek yogurt in a bowl. Finely chop the parsley and mix it with a crushed garlic clove.
- Cut the mango into small cubes and place them in a bowl.
- Cut the cucumber into thin slices with a vegetable peeler and place in a bowl.
- Warm up the tortillas briefly in a pan.
- Place a tortilla on a plate and spread it in the center with one or two tablespoons of the garlic sauce.
- Add the cucumber, salsa, corn, beans, coleslaw and don’t forget the mango!
- Enjoy the fiesta on your plate!