Smoked Pulled Pork Enchiladas

How to Make Smoked Pulled Pork Enchiladas

1. 1

   Step 1: Season and smoke the pork

   Trim excess fat to leave a thin cap, massage the pork butt all over with the BBQ dry rub, and let it rest 30 minutes while you preheat the pellet smoker to 250°F (121°C). Smoke the pork fat-side up until the internal temperature reaches 195–205°F (90–96°C), about 6–8 hours for a 4 lb roast — time will vary by smoker and meat. Wrap in foil if a stall occurs or maintain steady smoke until tender; allow the meat to rest 30–60 minutes before shredding.

   For this step

   • 4 lbPork butt (Boston butt)
   • 2 tbspBBQ dry rub
   
2. 2

   Step 2: Prepare the mole sauce

   While the pork smokes or rests, whisk the mole paste and chicken stock in a saucepan over medium heat until smooth and slightly thickened, about 8–12 minutes. Taste and adjust: if the mole is too intense, add a splash more stock; if too thin, simmer to reduce. Keep the sauce warm; set aside about 1 cup for tossing with the pork and reserve the rest for saucing the enchiladas.

   For this step

   • 1 cupStore-bought mole paste
   • 2 cupsChicken stock
   
3. 3

   Step 3: Pull and coat the pork

   Using two forks, shred the rested pork into bite-sized pieces, discarding any bone; fold in about 1 cup of the warm mole to moisten and flavor the meat. Check seasoning and add a pinch of salt if needed; keep the shredded pork warm while you prepare tortillas and assembly.
   
4. 4

   Step 4: Warm tortillas and assemble enchiladas

   Lightly brush both sides of each corn tortilla with vegetable oil and warm them in a skillet or directly on the smoker grates for 15–20 seconds per side to make them pliable. Fill each tortilla with 2–3 tablespoons of mole-coated pork and a sprinkle of shredded cheese, roll tightly, and place seam-side down in a 9x13 baking dish; repeat until the dish is full.

   For this step

   • 12 piecesCorn tortillas
   • 2 cupsShredded Monterey Jack or cheddar
   • 2 tbspVegetable oil
   
5. 5

   Step 5: Top with mole and bake

   Pour the remaining warm mole sauce evenly over the rolled enchiladas and sprinkle with the remaining shredded cheese. Bake in a 375°F (190°C) oven for 12–18 minutes, until sauce is bubbling and cheese is melted and lightly golden.
   
6. 6

   Step 6: Garnish and serve

   Remove the enchiladas from the oven and let them rest 5 minutes, then top with thinly sliced red onion and chopped cilantro, and serve with lime wedges. Offer extra mole or a drizzle of crema if desired; these enchiladas pair beautifully with simple rice and charred corn.

   For this step

   • 1 mediumRed onion (thinly sliced, for garnish)
   • 1/2 cupFresh cilantro (chopped, for garnish)
   • 1 largeLime (cut into wedges, for serving)
   

1. Trim excess fat to leave a thin cap, massage the pork butt all over with the BBQ dry rub, and let it rest 30 minutes while you preheat the pellet smoker to 250°F (121°C). Smoke the pork fat-side up until the internal temperature reaches 195–205°F (90–96°C), about 6–8 hours for a 4 lb roast — time will vary by smoker and meat. Wrap in foil if a stall occurs or maintain steady smoke until tender; allow the meat to rest 30–60 minutes before shredding.
2. While the pork smokes or rests, whisk the mole paste and chicken stock in a saucepan over medium heat until smooth and slightly thickened, about 8–12 minutes. Taste and adjust: if the mole is too intense, add a splash more stock; if too thin, simmer to reduce. Keep the sauce warm; set aside about 1 cup for tossing with the pork and reserve the rest for saucing the enchiladas.
3. Using two forks, shred the rested pork into bite-sized pieces, discarding any bone; fold in about 1 cup of the warm mole to moisten and flavor the meat. Check seasoning and add a pinch of salt if needed; keep the shredded pork warm while you prepare tortillas and assembly.
4. Lightly brush both sides of each corn tortilla with vegetable oil and warm them in a skillet or directly on the smoker grates for 15–20 seconds per side to make them pliable. Fill each tortilla with 2–3 tablespoons of mole-coated pork and a sprinkle of shredded cheese, roll tightly, and place seam-side down in a 9x13 baking dish; repeat until the dish is full.
5. Pour the remaining warm mole sauce evenly over the rolled enchiladas and sprinkle with the remaining shredded cheese. Bake in a 375°F (190°C) oven for 12–18 minutes, until sauce is bubbling and cheese is melted and lightly golden.
6. Remove the enchiladas from the oven and let them rest 5 minutes, then top with thinly sliced red onion and chopped cilantro, and serve with lime wedges. Offer extra mole or a drizzle of crema if desired; these enchiladas pair beautifully with simple rice and charred corn.