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pulled pork enchalidas

post #1 of 15
Thread Starter 

started off by covering the pork shoulder with enchalida sauce, a thin layer, than i took my dry rub mix and spread it all over and wrapped up and placed in the fridge over night.  i usually inject the sauce but my injector took a dump.

IMG00110-20101121-0802.jpg

this morning i heated up my new MES 40 to 230 degrees and switched between apple and mesquite wood every hour and a half

5 hours in.jpg

here's the shoulder 5 hours in

i got the internal temp up to 190 and double wrapped in foil and took it to 200 degrees

done.jpg

after letting it set for 40 minutes wrapped in a towel here is the finished pork.  this meat was so tender in crumbled on me pulling it out of the tin foil.  i did not get any pics of the stuffing and rolling process, it was hard to do with only me lol.  but i did end up making a dozen with cheese and onions. 

pulled pork enchillads.jpg

i ate 3 of these without blinking an eye..my tank is full, my wife and her friend ate 2 each.  they could not believe how juicy and tender the meat was.

xtra.jpg

i still have half the pork left over. i need to come up with some odd ball receipt to use it up. 

 

i have to say using the MES 40 was simple, just add wood every hour and half and check the water pan.  i can't wait to try some ribs! 

post #2 of 15

Are you tired of bbq sandwiches? Pulled pork on a cheap white bun with some vinegar sauce never gets old for me.

post #3 of 15
Thread Starter 

the wife and i did that with the last shoulder i did, i think i might try some type of shepards pie.  don't know yet..still have to finish off some enchalidas the next few days.

post #4 of 15

Pulled pork and potato!

 

Take and cube some potato's.  Fry them in a bit of vegetable oil until they start to brown. Season to taste.  I usually add salt, black pepper, red pepper flake, and garlic powder.  Add some diced up onion and bell pepper, and let cook fo about 5 to 10 minutes more, then add the pulled pork.  Cook until the pork is hot and serve.

post #5 of 15
Thread Starter 

that sounds good fourthwind..i might try that...thanx

post #6 of 15

Great looking smoke Redneck!  PDT_Armataz_01_34.gif

 

post #7 of 15

That caught my attention, injecting with enchilada sauce. points.gif

post #8 of 15
Quote:
Originally Posted by Fourthwind View Post

Pulled pork and potato!

 

Take and cube some potato's.  Fry them in a bit of vegetable oil until they start to brown. Season to taste.  I usually add salt, black pepper, red pepper flake, and garlic powder.  Add some diced up onion and bell pepper, and let cook fo about 5 to 10 minutes more, then add the pulled pork.  Cook until the pork is hot and serve.



or... this year when elk hunting i packed a bag of pulled pork in. first night in camp i took a skillet, in bacon grease i carmelized a half a pan of onion slices. i sprinkled on just a tad of sugar to the onions in the process.... when onions were totally cooked i dumped in a can of bushes baked beans, and the pack of pulled pork. was as much pork as the sauce from the beans could smother. cooked so heated thru and let simmer for a bit longer. was a huge hit, not to mention a one pan meal...

post #9 of 15

Those enchiladas look great. I love using the pp for street tacos too. Nice job

post #10 of 15

Looks good friend!!

post #11 of 15
Thread Starter 

i brought in an inchalida and left over pulled pork for breakfast.  after i warmed them up in the microwave i had 3 employees sniffing the air as they walked back by my desk.  i was nice and let them sample a bit of it, and they loved the pp enchalidas..i think one of these days i may end up doing some for work for lunch..lol

post #12 of 15
Quote:
Originally Posted by erain View Post



Quote:
Originally Posted by Fourthwind View Post

Pulled pork and potato!

 

Take and cube some potato's.  Fry them in a bit of vegetable oil until they start to brown. Season to taste.  I usually add salt, black pepper, red pepper flake, and garlic powder.  Add some diced up onion and bell pepper, and let cook fo about 5 to 10 minutes more, then add the pulled pork.  Cook until the pork is hot and serve.



or... this year when elk hunting i packed a bag of pulled pork in. first night in camp i took a skillet, in bacon grease i carmelized a half a pan of onion slices. i sprinkled on just a tad of sugar to the onions in the process.... when onions were totally cooked i dumped in a can of bushes baked beans, and the pack of pulled pork. was as much pork as the sauce from the beans could smother. cooked so heated thru and let simmer for a bit longer. was a huge hit, not to mention a one pan meal...



LOL  this is one of my Elk camp recipes..  I pre cook all of our's though, and put them in vacuum sealed bags.  Boil them in a big pot at camp, and put on paper plates. No pan meal lol   I hate dishes at camp.   Sorry for the hijack!

post #13 of 15

icon_cool.gif

Man oh Man those look awesome. I really like the injection os the sauce that sounds really good and I'll have to try and remember that for sure.

post #14 of 15

Oh yeah, they look great! I guess you can never run out of ideas to do with a Butt!

post #15 of 15

i am definitely trying this--looks great@!

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