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Pulled Pork Enchiladas

Pulled Pork Enchiladas

by Fan Submission
Ingredients
  • 1 pork butt
  • 1 can enchilada sauce to your flavor (mild, medium or hot)
  • Dry rub mix
  • 2 tablespoons Chili Powder
  • 2 tablespoons Onion Powder
  • 2 tablespoons Garlic Powder
  • 1 tablespoon Cumin
  • 1/2 cup white sugar
  • Yellow mustard
  • Apple Juice
  • Tortillas
  • Shredded cheese
  • Diced onion
Directions
  1. Wash and pat dry pork butt. Inject 1 cup enchilada sauce and lightly coat with yellow mustard. Sprinkle on the dry rub mix. Place pork butt in 2 gallon Ziploc bag and place in fridge overnight.
  2. The next morning, pull pork butt out and apply a thin layer of dry rub. Fire the smoker up to 250 degrees and place the pork butt in with hickory wood. Keep the temperature of the smoker between 225-230 degrees.
  3. Spray the pork butt with apple juice every 2 hours until the internal temperature reaches 158-190 degrees. Double wrap in tin foil and place the pork butt back in the smoker until the internal temperature reaches 200 degrees.
  4. Wrap pork butt in a towel and place in a cooler to let the juices redistribute through the meat. An hour later, start shredding the meat and let it sit while you get the enchiladas prepped.
  5. In a 10"x14" cooking pan, rub a thin layer of enchilada sauce all over the inside.
  6. Heat the remaining enchilada sauce in a shallow cooking pan. Quickly dip the tortillas in the pan on both sides and add your mix of pulled pork, onions and cheese.
  7. Roll up the enchiladas and place in the 10"x14" cooking pan. Continue the process until the pan is full. Sprinkle left over sauce, onions and cheese on top of the enchiladas and cover with tin foil.
  8. Place the pan on the smoker rack and heat for an hour at 250 degrees.
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