Smoked Pulled Pork Enchiladas

These Smoked Pulled Pork Enchiladas marry two beloved traditions: low-and-slow barbecue and the multi-layered richness of Mexican mole. Smoking the pork on a pellet smoker builds a glossy bark and a whisper of smoldered wood that stands up to the deep, bittersweet chocolate and chile notes in the mole paste. The contrast between the fork-tender meat, the slightly chewy corn tortillas, and the molten cheese gives every bite a layered, hearty mouthfeel — brightened at the end by lime, cilantro, and the snap of raw red onion.

This version works because it leans on technique rather than fuss: a confident smoke on a trimmed Boston butt, a warmed mole thinned with stock to coat meat but not drown it, and a quick oven finish to marry flavors without overcooking the tortillas. It’s the sort of recipe that rewards a weekend of attention — great for feeding a crowd at a game-day table or turning leftovers into something festive — and it scales neatly whether you’re feeding a family or a hungry group of friends.