# Smoked Pulled Pork Enchiladas > Hearty smoked pulled pork is folded into corn tortillas, doused in a rich mole sauce and baked until bubbly for a bold, BBQ-meets-Mexican main. Using a pellet smoker for the pork brings deep smoke notes that pair beautifully with the chocolate-spiced mole. Canonical URL: https://www.topshelf.recipes/recipes/smoked-pulled-pork-enchiladas-mole-pellet-smoker ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 28, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 30 minutes - Cook Time: 420 minutes - Total Time: 450 minutes - Servings: 6 - Difficulty: Medium - Category: Mexican ## Ingredients ### Season and smoke the pork - 4 lb Pork butt (Boston butt) - 2 tbsp BBQ dry rub ### Prepare the mole sauce - 1 cup Store-bought mole paste - 2 cups Chicken stock ### Warm tortillas and assemble enchiladas - 12 pieces Corn tortillas - 2 cups Shredded Monterey Jack or cheddar - 2 tbsp Vegetable oil ### Garnish and serve - 1 medium Red onion (thinly sliced, for garnish) - 1/2 cup Fresh cilantro (chopped, for garnish) - 1 large Lime (cut into wedges, for serving) ## Ingredient Guide ### Store-bought mole paste Mole paste is a concentrated base for Mexico’s classic mole sauces (like mole poblano) made from blended dried chiles, nuts or seeds, spices, sometimes dried fruit and a touch of chocolate; it yields a deeply layered, savory‑sweet, slightly bitter and mildly spicy flavor. It originates from Mexican cuisine and has a complex aroma of toasted spices, chiles, and cocoa. Find it in Latin grocery stores, the international aisle of well‑stocked supermarkets, or online; if you can’t find it, a quick substitute is a mix of toasted ancho/pasilla chile powder, a bit of cocoa or dark chocolate, toasted sesame or peanut butter for body, plus garlic, cumin, cinnamon, tomato paste, and chicken stock to loosen it. ## Instructions ### 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. ### 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. ### 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. 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. ### 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. 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 1035 kcal - Protein: 68.9 g - Carbohydrates: 44.1 g - Fat: 66.2 g - Saturated Fat: 23.5 g - Fiber: 6.8 g - Sugar: 12.7 g - Added Sugars: 8 g - Cholesterol: 230.8 mg - Sodium: 1706.7 mg - Potassium: 1417.1 mg - Calcium: 404.2 mg - Iron: 6.8 mg - Vitamin D: 1.7 mcg ## Tips ### Trim but keep a cap Remove large fat pockets but leave a thin fat cap so the pork bastes itself during the smoke—this keeps the meat juicy without creating an overly greasy filling. ### Watch the meat temperature Use an instant-read or leave-in probe and pull the pork at 195–205°F; it should shred easily and the probe should slide in without tugging. ### Warm tortillas properly Brush with a little oil and heat briefly in a skillet or on the smoker grates so they become pliable and don’t crack when rolled. ### Reserve sauce for tossing Fold about 1 cup of warm mole into the shredded pork to flavor and moisten the filling, while saving the rest for saucing and baking so the enchiladas don't get soggy. ### Let them rest before serving After baking, rest the pan 5 minutes so the sauce sets slightly—this makes serving cleaner and the layers hold together better. ## Variations and Substitutions ### Chipotle-Mole Twist Stir 1–2 minced chipotles in adobo into the mole when thinning to add a smokier, spicier kick that complements the smoked pork. ### Pulled Chicken Version Swap smoked or rotisserie chicken for pork and toss with mole as directed; you’ll shave smoking time while keeping the same flavor profile. ### Vegetarian Jackfruit Use drained young jackfruit, sautéed with the BBQ rub and mole to mimic pulled pork texture for a plant-forward enchilada that soaks up sauce well. ### Green Mole Swap Replace the mole paste with a chunky salsa verde or a tomatillo-based green mole for a brighter, tangier version that still plays nicely with smoked meat. ## Notes This recipe shines for weekend gatherings where the smoker does the heavy lifting; home cooks will love the make-ahead pulled pork and the dramatic, richly flavored mole that ties BBQ and enchiladas together. ### Storage and Make-Ahead Store leftover enchiladas in an airtight container in the refrigerator for up to 3–4 days; reheat covered in a 325–350°F oven for 15–25 minutes until warmed through. For longer storage, freeze assembled (unbaked) or fully baked enchiladas for up to 2 months—bake from frozen at 350°F, covered with foil, adding 20–30 minutes to the bake time. Refresh with a squeeze of lime and chopped cilantro after reheating. ### Serving Suggestions Serve with Mexican-style rice, charred street corn or esquites, and a bowl of black or refried beans for a full plate. Bright accoutrements—quick-pickled red onions, crema or sour cream, sliced avocado, and extra lime wedges—cut the richness; pair with a crisp Mexican lager or a smoky mezcal margarita to echo the smoked pork. ## Frequently Asked Questions ### Can I use store-bought pulled pork instead of smoking my own? Yes—warm the pre-smoked pork and fold it with the mole as directed; you’ll lose the opportunity to develop fresh bark but still get the BBQ-mole interplay. ### My mole tastes too bitter or intense — how do I tame it? Whisk in extra warm chicken stock a tablespoon at a time to mellow and thin the sauce, and balance bitterness with a touch of sweetener (honey or brown sugar) and a squeeze of lime if needed. ### How do I prevent soggy tortillas or bottoms? Don’t over-sauce the filling—toss only about 1 cup of mole with the shredded pork—and warm the tortillas so they seal better; resting the baked dish for a few minutes helps the sauce set. ### Can I assemble these ahead of time? Yes—assemble the enchiladas in the baking dish, cover, and refrigerate up to 24 hours; bake from chilled, adding a few extra minutes, or freeze for longer storage and bake from frozen with extra time. ### Are flour tortillas okay instead of corn? You can use flour tortillas; they’re less likely to tear and will produce a softer, slightly less textured bite, but the flavor profile will be less traditional and possibly richer. ## Related Recipes and Guides - [Cheesy Enchilada Casserole](https://www.topshelf.recipes/recipes/cheesy-enchilada-casserole) - [Instant Pot Beef Enchiladas](https://www.topshelf.recipes/recipes/instant-pot-beef-enchiladas) - [Vegan Black Bean Enchiladas](https://www.topshelf.recipes/recipes/vegan-black-bean-sweet-potato-enchiladas) - [Chicken Enchiladas Red Sauce](https://www.topshelf.recipes/recipes/chicken-enchiladas-red-sauce) - [Green Chile Chicken Enchiladas](https://www.topshelf.recipes/recipes/green-chile-chicken-enchiladas) - [Skillet Enchilada Dinner](https://www.topshelf.recipes/recipes/skillet-enchilada-dinner) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)