Pulled Pork Enchiladas
Pulled Pork Enchiladas
Equipment
- Comp Blend Wood
- Bowl
- Pan
Ingredients
- Pork shoulder
- Yellow mustard
- Kosmos Dirty Bird
- 2-10 oz cans Red enchilada sauce
- 1/2 Onion
- 1 Yellow bell pepper chopped
- 1 Red bell pepper chopped
- 1 bottle Elk Creek Buffalo Wing Sauce
- 1 can Petite tomatoes drained
- Street tacos tortilla shells
- 2 cup Shredded marble jack cheese
- 2/3 cup Crumbled blue cheese
Instructions
- Cover pork shoulder in mustard and liberally season with Kosmos Dirty Bird
- Smoke at 225°, once internal temp reaches 165° wrap in foil and return to smoker. Bring to 203° internal temp. Rest for 30 minutes and shred. (make sure to remove the fat)
- Mix one can of enchilada sauce, onion and peppers in with the pulled pork.
- Put 2-3T of meat in tortilla shell and roll tightly. Place them seam side down in a 9x13 pan.
- In a bowl mix, remaining can of enchilada sauce, Elk Creek Buffalo Wing sauce and tomatoes. Pour over enchiladas in pan.
- Top with cheese.
- Smoke at 350° for 25-30 min
- Enjoy!
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