al pastor-ish pork enchiladas

these are called al pastor-ish because it is not your traditional al pastor recipe, but rather uses the similar flavors. the pork butt is slow cooked [or pressure cooked] in a variety of spices, broth and pineapple, to be fall-apart tender. it can be used for a variety of dishes; enchiladas, tacos, nachos, burritos, sandwiches, etc. there will definitely be some leftover pork in this recipe after you assemble the enchiladas, so get creative! I used my leftovers to make nachos [pictured below].

I used Mexican 'melting cheese', which I purchased at a Mexican market. if you live in the Detroit are there is Honey Bee Market in Detroit [Mexican town] and there is Carnival Market in Pontiac. I love this cheese because, as the name says, it is perfect for melting into the dishes. however, you could also use any shredded cheese that you like or have on hand!

al pastor-ish pork enchiladas

yields: 6 servings prep time: 1 hour & 10 minutes bake time: 25 minutes


2 lbs. pork shoulder or butt

kosher salt and freshly ground black pepper

2 Tbsp. olive oil

1 cup chicken broth

1 [10 oz.] can crushed pineapple, juice included

1 [10 oz.] can diced tomatoes + green chiles

¼ cup dry white wine or white vinegar

1 Tbsp. minced garlic

2 Tbsp. brown sugar

1 Tbsp. dried oregano

1 ½ tsp. cumin

1 ½ tsp. chili powder

1 large yellow onion, sliced

9 burrito-sized tortillas

16 oz. of melting cheese*

20 oz. enchilada sauce

optional: sour cream, diced scallions, freshly chopped cilantro, sliced black olives


Cut your pork shoulder up into management pieces. Season generously with salt and pepper.

Heat 2 T of olive oil in a large skillet, over medium-high heat.

Add your pork pieces to brown them up on all sides. Set aside.

In the base of the pressure cooker, whisk together the broth, white wine, garlic, brown sugar, oregano, chili powder and cumin.

Add the pineapple and sliced onion to the pressure cooker and stir until combined.

Place the browned pork pieces into the pressure cooker base.

Cook for 1 hour, with a natural release.

Once the pressure has been released, remove the lid and allow the meat to cool and sit in the juices for 15-20 minutes.

Using tongs, transfer the pork to a cutting board and shred it into pieces uses 2 forks or by hand.

Return the shredded pork to the juices until ready to use.

*if you aren’t assembling the enchiladas right away, you can refrigerate until ready to use

Preheat the oven to 375°.

Spread ½ cup of the enchilada sauce in the bottom of a 9x13 glass baking dish.

To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, pork mixture and cheese.

Lay out a tortilla and spread 2-3 T of enchilada sauce evenly over the entire surface.

Add about 1/4 cup of pork in a line down the middle of the tortilla. Top the pork with about 1/4 cup of cheese.

Roll up the tortilla and place it in the baking dish.

Repeat until all remaining ingredients are used up or until the baking dish is full – mine made 8 enchiladas.

Spread the remaining sauce over the top of the tortillas and sprinkle on the remaining cheese.

Bake uncovered for 20 minutes. Broil for another couple of minute, until the cheese is brown and bubbling.

Remove from oven and serve immediately.

Garnish with freshly chopped cilantro, sour cream and sliced black olives.

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