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I love having a big bowl of leftover pulled pork in the fridge, because it can be put to so many uses! This enchilada skillet is one of my favorite ways to use it up and it’s ready in less than 20 minutes!
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Let’s talk about what it’s like to be a hermit, shall we?
I mean, I go to the grocery store just about every day, so maybe I don’t completely qualify, but mostly, I’m just home. Home in my office. Home in my kitchen. Home on my couch. Home home home. I’m not complaining. In fact, I live for being home.
My kids are homeschooled, which means that they are often hermits as well. Lately, though? Nope.
My son is in driver’s ed (what?? how?? why??) and our state doesn’t allow home educators to teach that themselves. Not that I mind. I mean, I have knocked at least 10 mirrors off the side of my car and probably I shouldn’t be teaching a human being all the rules of the road. So, the son has been needing rides to driving class on the regular and I’m the lucky one who gets to haul him around.
My daughter has been taking a drawing class that just so happens to fall about 30 minutes after the driving class pick up time.
And, of course, all of this happens at dinner time. Which means I’ve been on a major kick of easy to the peasy recipes that are ready in no time with minimal clean up. Had to share the latest one with you!
As you know, I’ve been working with Smithfield to bring you creative ways to use their products. A few weeks ago I slow cooked one of their Boneless Netted Fresh Pork Shoulder Roasts and ended up with the juiciest, most tender pulled pork. I rubbed it in some simple seasonings prior to cooking and then added in some orange juice for a little sweetness. Such a fun way to make pulled pork and so quick to prep. It took me about 2 minutes to rub the pork down and another 2 minutes to get it situated in the slow cooker with some OJ. I love recipes with such minimal prep work and since Smithfield hand trims their shoulder roast, the pork is good and ready for the seasoning and cooking just as soon as you take it out of it’s packaging.
You don’t really think of pulled pork as a weeknight dinner, until you stop and realize how perfect it is for popping in a slow cooker, you know?
Anyway, I used some of that pulled pork on these Cuban Sliders and holy heck, those were some amazing sandwiches. Sweet and tender pork, salty ham, melty cheese, tangy pickles, all served up on a sweet Hawaiian roll? Does life even get any better than that?
Well, maybe. Maybe it does, because I’ve gone and whipped up another incredible dinner that is ready in just one skillet and takes less than 20 minutes from start to finish. You guys are going to love this recipe! This is now a favorite way to use leftover pulled pork in my house.
I love the Mexican flavors in this recipe. The texture that the corn tortillas takes on is divine. They don’t get mushy, but they do melt in your mouth. The sweetness of the pork pairs so well with the tomatoes and chiles and, did I mention that it’s cheesy? Everyone loves cheesy dinners.
Head to the store, snag a Boneless Netted Fresh Pork Shoulder Roast, pop it in your slow cooker, and get dinner on the table. You won’t regret it.
Pulled Pork Enchilada Skillet
Ingredients
- 12 corn tortillas cut into bite-sized pieces
- 3 cups leftover pulled pork
- 10 ounces diced tomatoes with chiles 1 can
- 10 ounces red enchilada sauce 1 can
- 8 ounces tomato sauce 1 can
- 1/2 cup grated cheddar cheese
- 1/4 cup diced cilantro
Instructions
- Spray a large skillet with non-stick cooking spray and heat the pan over medium heat.
- Add the corn tortillas and pulled pork to the pan and cook for 2 minutes, stirring often, just until heated through.
- Add the diced tomatoes, enchilada sauce, and tomato sauce to the pan and stir to combine. Cover and cook 5 minutes or until hot and bubbly.
- Sprinkle on the cheese, stir to combine, and cook 1 more minute.
- Sprinkle on chopped cilantro before serving.
Brenda says
This recipe is an awesome use of leftover pork, which is not my favorite thing. I added black beans with cumin and chili spices, a package of taco seasoning to kick it up a bit and used larger size cans of both the diced tomatoes and enchilada sauce and left out the tomato sauce. Came out perfect. Thanks for sharing.
Tammy Huskey says
Your recipes are the best. Thank you for sharing, Im made the pork enchiladas…fabulous! Did add corn
Karly says
Glad you gave them a try! I bet the corn was a great touch.
Sandy says
Absolutely love this recipe! I added a can of black beans (drained). It was delicious !
Candace says
Oh this looks amazing! I love pulled pork and this enchilada recipe seems so easy to make
Donna says
I thought this was great. A couple lessons learned for next time. My tortillas were really soggy. I think I’ll add them more towards the end next time and sprinkles some on top after cooking. Just to give a little crunch! I did add the tomato sauce but I think I’ll forgo that next time. I thought it was a little strong in regards to the tomato flavor. I believe the enchilada sauce and diced tomatoes will suffice. I added some fresh jalapeño too which was delicious. I saw someone added corn, I think I’ll try that next time too. Super easy and delicious!
Karly says
Hi Donna!
Glad you enjoyed the recipe…just wanted to note that the tortillas should be soft, much like they would be in an enchilada. You won’t get crunchy by adding them on top since corn tortillas are soft anyway. You could try sprinkling on some tortilla chips though! 🙂
Jen says
Hi Karly! Thank you for your GREAT recipe!
Can flour tortillas be used instead of corn tortillas? Will the flour tortillas absorb too much moisture and get too mushy?
Thanks! 🙂
Karly says
Hi Jen! I wouldn’t use flour tortillas in this one. I don’t think they’ll hold up well. 🙂
Mary says
I love this idea for using leftover pulled pork. I had already sweetened my pork up with Sweet Baby Rays, so my dish turned out sweet. I wish I had added onion, can of black beans and corn..topped with fresh avocado or quac…..So to ‘cut’ the sweetness, I served it over lettuce with crushed taco chips…Made it a bit healthier. Thanks for the ‘template’!
Lucy - (Recipes @ Globe Scoffers) says
This looks delicious! Thanks for sharing.
Lindsay says
Gah, pulled pork completes me. This looks amazing, can’t wait to share!
Kate Dean says
What a fantastic use for leftover pulled pork! I always struggle to come up with new meals for our leftovers, but I love this!! And it’s super quick and easy! Genius!!
Karly says
Thanks, Kate! Hope you give it a try.
Holly N @Spend With Pennies says
Enchiladas are my absolute favorite so making them extra easy in a quick skillet dinner??! Yes please! I make a lot of pulled pork so this will definitely be going on my menu!
Karly says
Hope you guys love it! 🙂
Alyssa @ My Sequined Life says
My household of two always has SO. MUCH. leftover pulled pork, so I know this would be a huge hit the next time we’re faced with a mountain of it. Yum!
Karly says
I hope you give it a try! 🙂