Thanks to Stubb’s Legendary Bar-B-Q for sponsoring this post. As always, all opinions are 100% my own.
Spice rubbed pork is simmered in beer and green chile sauce until tender, then stuffed into tortillas and baked underneath a blanket of cheese.
One of the best uses for a slow cooker is to make a big ol' piece of meat mouthwateringly tender. And with a few ingredients, you can add a ton of flavor to it without a lot of work.
When Stubb's sent me their latest line of Anytime Sauces, I was intrigued by the fact that they can be used as either a marinade, baste or dip. I thought it would be fun to try out a pulled pork-inspired take on one of our favorite meals - enchiladas!
I put together a quick spice rub for the pork that packed a ton of Mexican flavor. I then put it in the slow cooker with some of the Green Chile Anytime Sauce and a bottle of one of my favorite local beers and let it cook nice and slow all day.
Once my husband came home from work, I shredded the pork (which wasn't much work - the bone slid right out and it just melted into a beautifully tender pile of meat. I mixed in some corn and used that mix as the filling for my enchiladas.
After rolling up the enchiladas, I poured on a little more of the Green Chile Anytime Sauce along with the enchilada sauce that I used to add some more heat.
I piled on a nice layer of Mexican cheese blend on top and baked it until it was beautifully melted and bubbly.
I garnished the enchiladas with chopped tomato, avocado, radishes and cilantro. A little Greek yogurt or sour cream and some lime wedges were the perfect finishing touches.
I ended up making the 2 trays of enchiladas on 2 separate days, because I couldn't find the mild green enchilada sauce that I wanted originally. So the first batch used some green sofrito from a local Latin supermarket. It was absolutely delicious, but since I had enough filling to make another tray, I tracked down the other sauce for batch 2.
Both tasted fantastic, but I think the enchilada sauce is easier to find, so those are the instructions I'll include in the recipe.
The photos I took show it made with the sofrito, which was thicker than enchilada sauce.
So if you find yourself working with a thicker sauce, instead of coating the tortillas in sauce before assembling, you'll just spoon some it into the dish and the rest over the top of the rolled enchiladas before adding the Anytime Sauce and cheese.
If you like a little more heat, you can drizzle on some more of the Green Chile Anytime Sauce or your favorite hot sauce on top before diving in.
We really liked the flavor of the pork with the chiles. The weather in New York has been a bit cooler lately, so comfort food like this has really been hitting the spot.
And since it makes a lot of pork, my husband took some of it and made some Cuban sandwiches with it. Delicious!Print
Pork is simmered in beer and green chile sauce until tender, then stuffed into tortillas and baked underneath a blanket of cheese.
For spice rub
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 (5 pound) bone-in pork shoulder, trimmed of excess fat
- ⅓ cup Stubb's Green Chile Anytime Sauce
- 12 ounces beer (I used a pilsner)
- 1 cup frozen corn, thawed
- 2 10-ounce cans mild green chile enchilada sauce (or 1 28-ounce can)
- 16 corn tortillas
- ¼ cup Stubb's Green Chile Anytime Sauce
- 1 ½ cups Mexican cheese blend (about 6 ounces - the one I used had Queso Quesadilla, Asadero, Queso Gallego, El Regalo Anejo Enchilado and Manchego cheeses)
- 2 roma tomatoes, chopped
- 2 avocados, chopped
- ⅓ cup cilantro, chopped
- 2-4 radishes, thinly sliced into matchsticks
- 2 limes, cut into wedges
- Plain Greek yogurt or sour cream
- Additional Stubb's Green Chile Anytime Sauce or hot sauce
- In a small bowl, mix together salt, cumin, coriander, oregano, paprika and garlic powder. Rub all over pork and place in a slow cooker. Pour in ⅓ cup Green Chile Anytime Sauce and beer and cook on low for 8-10 hours, until the meat is tender.
- Remove pork from slow cooker and shred in a large bowl, discarding the cooking liquid. Add thawed corn and mix to combine. Coat the bottoms of 2 9x13-inch baking dishes with a thin layer of the enchilada sauce. Pour remaining sauce onto a plate or large, shallow bowl.
- Preheat oven to 350°F. Microwave 8 of the tortillas for 30 seconds to soften them and make them more pliable. Dip a tortilla in the sauce to lightly coat both sides, place ¼ cup pork down the middle and fold the tortilla over the filling. Place in the prepared baking dish, seam-side down and repeat with remaining tortillas. You should fit 8 enchiladas in the first dish, then microwave the remaining tortillas and repeat with remaining ingredients. Pour any remaining enchilada sauce over the tops of the enchiladas. Drizzle 2 tablespoons additional Green Chile Anytime Sauce over the tops of each tray of enchiladas. Sprinkle ¾ cup Mexican cheese blend over each tray and bake for 15 minutes, until the cheese is melted and bubbly.
- Remove from the oven and garnish each tray with chopped tomatoes, avocados, cilantro and radishes. Serve with lime wedges and Greek yogurt or sour cream and extra Anytime Sauce or hot sauce on the side. Enjoy!
- Serving Size:
- Calories: 757
- Sugar: 15.8 g
- Sodium: 1994.8 mg
- Fat: 32.2 g
- Saturated Fat: 10.5 g
- Carbohydrates: 49.8 g
- Fiber: 8.7 g
- Protein: 66.9 g
- Cholesterol: 203 mg
I've had a blast developing recipes for Stubb's this year, and I'm thrilled to be able to share this giveaway with you! Stubb's is giving away a really fabulous assortment of goodies to one of my readers. It includes $20 in free product coupons, a tote bag, t-shirt, apron, mason jar and wooden carrier that can hold 4 sauces.
To enter to win, leave a comment below telling me your favorite BBQ dish. The contest will close on Friday, October 30, 2015 at 12 noon (Eastern Standard Time). One winner will be chosen via random.org and will be contacted via email to get mailing information. Prize will be shipped by the sponsor. U.S. residents only. Good luck, everyone!
UPDATE – The winner has been selected via random.org – CONGRATS to Linda!