Sunday, September 26, 2010

Mango Pulled Pork Enchiladas

So, this recipe was out of leftovers. You heard it folks! My husband actually KNEW we were going to eat this pork as a leftover and was OKAY with it! You know that a meal is 100% amazing if it is approved to be eaten twice in one week, (or one month for that matter) in my home. I first made Mango Pulled Pork Sandwiches, and a couple days later whipped up these delicious puppies. Honestly, the sandwiches were great. And HONESTLY, these were AMAZING. Good thing you can make them both by just preparing one night. Thank you for bringing this into my life Food Network, and my sanity of actually using leftovers thanks you as well.
Mango Pulled Pork Enchiladas
Printable Version 

1 boneless pork shoulder (boston butt), about 3 pounds
1 cup chicken broth

2 tablespoons dark brown sugar
1 tablespoon paprika
2 teaspoons kosher salt

Mango BBQ Sauce
1/4 cup vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 onion, finely minced
2 tablespoons minced ginger
1 serrano pepper, thinly sliced (seeds discarded if you don't like it spicy)
Kosher salt
2 cups mango puree (5 mangos, 1/2 lemon, 2 Tbs. sugar)
1/2 cup fresh lime juice
1/4 cup apple cider vinegar
2 tablespoons molasses
1/4 cup Worcestershire sauce

Enchilada ingredients:
10 tortillas
2 cups Monterray Jack cheese
10 oz. can green enchilada sauce
1 cup leftover Mango BBQ Sauce
1/2 cup cream
1 tsp. cayenne pepper

Rub: Combine the rub ingredients, in a small bowl and massage it into the pork shoulder until well coated. Refrigerated until ready to use, 3-24 hours.

Mango BBQ sauce: In a large saucepan, warm the oil, over low heat, until hot and shimmering. Add the cumin and fennel; they should splutter upon contact - be careful! Add the onions, ginger and serrano and a little salt, to taste. Saute until they soften but don't let them get any color. Add the rest of the sauce ingredients. Simmer about 5 minutes. Taste and season.
Place pork shoulder in crock pot. Pour 1 cup chicken base over pork and cook on low for 4 hours. After 4 hours, drain liquid and replace with Mango BBQ Sauce, RESERVING 1 cup of sauce. Cook an additional 3 hours on low.
Remove the pork from the saucepan and shred it using 2 forks. Return it to the sauce and stir to coat with the sauce.
Equally divide meat and 1 cup cheese between 10 tortillas.
Pour 1/2 can of enchilada sauce along bottom of pan. Mix the other 1/2 of the can, the 1 cup mango BBQ sauce mixture, and cream together. Pour over the top of the enchiladas. Sprinkle cayenne pepper on top. Top with remaining 1 cup cheese. Bake at 350 for 45 minutes or until edges are crispy and cheese is bubbling.

Serves 10.
Recipe adapted from Aarti Party


Natalie said...

wow---these sound GREAT! we love trying non-traditional enchiladas!

Brooke Knecht said...

What size can enchilada sauce?