Carnitas Enchiladas

by Sarah Wells



It's not just the smell of this cooking away in the slow cooker that will get to you, it tastes pretty fantastic too! 
This is a recipe that may look a little familiar to some of you, as I have shared it before in one of our weekly newsletters, but it's just soooo good, that I had to include it in the Recipe Challenge to force you all to try it! 
Carnitas Enchiladas is one of the meals that the girls frequently request and given that it's pretty easy to make, I am happy to oblige.
This does call for making your own enchilada sauce.  You of course could always use canned, but I HIGHLY recommend making this one.  It doesn't take too much time and is packed with flavor!
 


Have fun and enjoy this first week's recipe!






About the Cut


Pork Butt Roast
About:
Contrary to what the name may indicate, the Pork Butt Roast actually comes from the upper arm end of the pig's shoulder, whereas a Picnic Shoulder Roast comes from the lower area of the shoulder.  This Pork Roast can be sold bone in or boneless (although Wells Farms Pork Butt Roasts are sold bone in). This is an ideal cut for being pulled or shredded. This cut is well marbled which lends itself to a flavor that is rich and meaty.
 
Optimal Cooking Methods:
Roast, Braise, Stew, Slow Cook, Grill, Roast, Sous Vide, Grill Roast, Barbecue
 



Slow Cooker Carnitas Recipe

 

  • 3lb Wells Farms Pork Butt Roast
  • Zest of 1 Lime
  • Zest of 1 Orange
  • Juice from 1 Lime
  • Juice from 3 Oranges (or 1 cup of Orange Juice)
  • 1 Jalapeno, diced
  • 1 medium Onion, diced
  • 4 cloves of minced Garlic
  • 1 Tablespoon Oregano
  • 3 teaspoons Cumin
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper

 

Combine all ingredients into a slow cooker.  Set on low for 8 hours, until the meat falls apart. 

Shred the meat with 2 forks (or my favorite way - Kitchen Shears!! Seriously, they are a game changer for cutting and shredding meat)

 

Enchilada Recipe

Ingredients needed:

  • 1 batch of Carnitas recipe from above
  • 6-8 flour tortillas
  • 2 cups shredded cheese (Chihuahua or cheddar are our favorites to use)
  • Fresh Cilantro
  • Enchilada sauce (you can use canned if you want but I highly recommend making your own using the recipe below)

 

  1. Make the carnitas (recipe above) and the enchilada sauce (recipe below)
  2. Preheat your oven to 350 degrees.
  3. Spray a 9 x 13 pan with non-stick cooking spray
  4. To put together your enchiladas form a little assembly line.  First laying out the tortillas, the sauce, meat, and then cheese.
  5. Assembly the tortillas by adding a little sauce to the middle, then layering some pork, and cheese.  
  6. Fold over the ends and roll up the tortilla.
  7. Place it in the baking pan.
  8. Repeat until your pan is full.
  9. Pour the remaining enchilada sauce over the top of the rolled enchiladas and top with cheese.
  10. Place in the oven and bake for 15-20 minutes until hot and bubbly
  11. Remove from oven and garnish with fresh cilantro

 

Enchilada Sauce Recipe

  • 2 TBSP Butter
  • 2 TBSP Flour
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp smoked paprika
  • 1/4 tsp chipotle chili pepper powder (if you don't have this you can omit it)
  • 2 TBSP Chili powder
  • 2TBSP Tomato paste
  • pinch of salt
  • 2 cups chicken broth/stock

 

  1. Add the butter to a small sauce pot and melt over medium heat.  
  2. Add the flour and whisk into the butter.  Cook for about a minute.
  3. Add all of the spices and tomato paste and mix together.
  4. Add chicken stock and cook, stirring occasionally while sauce thickens.

 

 

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