Pineapple Pulled Pork Enchiladas
Hannah Stewart
The easiest and best slow cooker porkenchiladas! Use your leftover pork should or add in fruit for a pineapplepulled pork enchilada!
Prep Time 10 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 10 minutes mins
Course Main Course
Cuisine Mexican
Servings 6 Adults
Calories 211 kcal
1 Slow Cooker
1 gallon freezer bag
1 Quart sized bag
Pork:- 2-3 lb pork shoulder alt: pork butt, pork tenderloin
- 1 cup fresh pineapple
Enchilada Sauce:- 14.5 oz diced tomatoes can
- 2 tbsp chili powder
- 2 tbsp cumin
- 1 tsp onion powder
- 1 garlic clove
- 1/4 tsp paprika
- 2 tsp salt
- 2 tsp pepper
- 1 cup fresh pineapple
For serving- 1 fresh pineapple chopped
- salsa
- paleo sour cream
- your favorite burrito bowl toppings
Freezer Prep Directions:Prepare a gallon freezer bag, labeling according to your preferred method.
Blend together all sauce ingredients in high speed blender or food processor to make enchilada sauce.
Add all ingredients, except for serving ingredients, to the freezer bag.
Seal bag, removing as much air as possible, and freeze for up to three months.
Slow Cooker Directions:Thaw freezer bag in fridge 12-24 hours before cooking.
Dump contents of the freezer bag to a slow cooker.
Cook on low 8-10 hours
Shred pork, top with fresh pineapple and sauce from a slow cooker, serving over rice.
Instant Pot Directions
- Dump the contents of the freezer bag into the Instant Pot, add 1/2 cup water.
- Set to High Pressure for 50 minutes, then allow a 15-minute natural release followed by a quick release.
- Shred pork, top with fresh pineapple and sauce from a slow cooker, serving over rice.
Make it Gluten-Free:
- This recipe is naturally gluten-free.
Make it Dairy-Free:
- This recipe is naturally dairy-free.
Serving: 1gCalories: 211kcalCarbohydrates: 10.3gProtein: 30.7gFat: 5.1gSaturated Fat: 2.1gCholesterol: 83mgSodium: 650mgFiber: 1.7gSugar: 7.1g
Keyword freezer meals, Leftover Pork Shoulder, Pineapple Pulled Pork, Pulled Pork Enchiladas, What to serve with enchiladas