Beer Braised Pulled Pork Enchiladas Verde 2 Recipe

I absolutely love this recipe because it combines the comforting flavors of tender, seasoned pork with the vibrant zing of salsa verde, making each bite irresistibly delicious. Plus, the melted Monterey Jack cheese and fresh cilantro take these enchiladas to the next level, making them perfect for impressing friends at our next get-together!

My favorite meal to create is hearty and full of flavor, like my Beer Braised Pulled Pork Enchiladas Verde. I start with 3 lbs of pork shoulder, which I cut into large cubes.

Next, I braise the pork in 1 cup of beer and a few seasonings (cumin, smoked paprika, and chili powder) to keep things interesting. After the pork cooks for several hours (the only part of this recipe that takes a while), I shred it, mix it with some salsa verde, and stuff it into corn tortillas.

Then, I top the tortillas with some Monterey Jack cheese, grill the enchiladas for a few minutes, and serve them garnished with fresh cilantro, lime, and more salsa verde.

Ingredients

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• Pork Shoulder: Rich in protein, succulent, perfect for braising.
• Olive Oil: Heart-healthy, adds a smooth richness.
• Onion: Aromatic, adds sweetness and depth.
• Garlic: Adds pungency, boosts flavor complexity.
• Beer: Tenderizes meat, adds earthy undertones.
• Cumin: Warm, nutty spice, essential to Mexican cuisine.
• Smoked Paprika: Adds smokiness, rich color to dishes.
• Salsa Verde: Tangy, piquant, brightens and balances flavor.
• Monterey Jack Cheese: Melts well, creamy with mild taste.
• Cilantro: Fresh, citrusy, adds herbal brightness.

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Ingredient Quantities

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• 3 lbs pork shoulder or pork butt
• 1 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 cup beer (lager or ale)
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• Salt and pepper to taste
• 12-16 corn tortillas
• 2 cups salsa verde
• 1 cup shredded Monterey Jack cheese
• 1 cup crumbled queso fresco
• Fresh cilantro for garnish
• 1 lime, cut into wedges

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Instructions

1. Set your oven to 325°F (165°C) to heat. Add ample salt and pepper to the pork shoulder or pork butt, seasoning it well.

2. In a spacious pot that can go in the oven or a Dutch oven, pour in the olive oil and place over medium-high heat. Sear the pork on all sides until it is well browned and has a nice crust, about 5-7 minutes. Remove the pork and set aside.

3. In the same pot, toss in the onion that has been cut into dice and soften it for about 4 minutes. Next, add the same amount of garlic, but minced this time, and cook for 1 additional minute.

4. Add the beer, and scrape up any bits that are browned on the bottom of the pot. Stir in these seasonings:
• Cumin
• Smoked paprika
• Chili powder

5. Place the pork back in the pot. Put a lid on the pot and place it in the oven. Cook for 3-4 hours, or until the pork is tender and shreds easily.

6. Take the pork out of the pot and tear it apart with two forks, throwing away any pieces that look too fatty.

7. Raise the oven temperature to 375°F (190°C). Lightly warm the corn tortillas so that they are pliable.

8. Evenly distribute 1/2 cup of salsa verde in the bottom of a 9×13-inch baking dish. On each tortilla, place a generous scoop of shredded pork, sprinkle on some Monterey Jack cheese, and roll it tightly to the dish, seam side down.

9. Salsa verde is the last component that goes onto the enchiladas; it’s spread over what’s left of these fine, folded dishes. And then cheese. Monterey Jack is my current favorite for this purpose, but really any good melting cheese will suffice. I never say no to good cheese.

10. Bake for 20-25 minutes, or until the cheese has melted and is bubbling. Garnish with crumbled queso fresco and fresh cilantro. Serve with lime wedges.

Equipment Needed

1. Oven
2. Dutch oven or oven-safe pot
3. Stove
4. Cutting board
5. Knife
6. Measuring cups
7. Measuring spoons
8. Wooden spoon or spatula
9. Tongs
10. Two forks
11. 9×13-inch baking dish
12. Cheese grater (if not using pre-shredded cheese)

FAQ

• What type of beer should I use?You can choose either a lager or an ale, based on what you like. A lager will give the dish a milder flavor, while an ale will add more depth to the dish’s flavor.
• Can I substitute the pork shoulder with another cut?You can indeed use pork butt in its place. Both cuts are good for low and slow cooking and will shred beautifully.
• Is there an alternative for salsa verde?If you can’t locate salsa verde, you can concoct your own using tomatillos, jalapeños, and cilantro blended with lime juice.
• Can this be made ahead of time?Of course! You can braise the pork up to a day in advance, pull it, and stash it in the refrigerator. Assemble the enchiladas just before serving.
• How can I make it spicier?For added heat, you can put in extra chili powder or mix in some diced jalapeños into the filling.
• What can I use instead of corn tortillas?Corn tortillas are traditional and will hold their shape better, but flour tortillas are a substitute that can be used.
• Can this recipe be made vegetarian?For a vegetarian version, substitute the pork for jackfruit and braise it in vegetable broth instead of beer.

Substitutions and Variations

You can substitute beef chuck roast for pork shoulder or pork butt.
Replace the beer with chicken broth to make a version of this recipe that doesn’t contain alcohol.
If desired, swap smoked paprika with regular paprika.
Use flour tortillas instead of corn tortillas for a different texture.

Pro Tips

1. Enhance the Marinade For a deeper flavor, consider marinating the pork shoulder overnight in the cumin, smoked paprika, chili powder, salt, and pepper mixture. This extra step will allow the spices to penetrate the meat more thoroughly.

2. Use a Meat Thermometer To ensure the pork is cooked to perfect tenderness, use a meat thermometer to check the internal temperature. The pork should reach around 195°F (90°C) for optimum shredding.

3. Skim the Fat After cooking, allow the pork to cool slightly in its juices. Skim off any excess fat from the top before shredding, as this will make the final dish less greasy.

4. Tortilla Warming Tip To make the tortillas extra pliable and prevent cracking, lightly toast them on a dry skillet or microwave them wrapped in a damp paper towel for a few seconds.

5. Custom Salsa Verde If time permits, consider making a homemade salsa verde using tomatillos, garlic, cilantro, jalapeños, lime juice, and salt, roasted and blended for maximum freshness and flavor.