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Shredded Pork and Monterey Jack Cheese Enchiladas with Homemade Enchilada Sauce

Shredded Pork and Monterey Jack Cheese Enchiladas with Homemade Enchilada Sauce

I picked up a pork shoulder at the grocery store recently and decided to make a big batch of shredded pork. I simply seasoned it with sea salt, freshly cracked pepper, cumin, garlic powder, dried oregano, and coriander. I seared the meat on medium-high heat then cooked it low and slow in the oven with some chicken broth, chopped garlic, chopped cilantro, and chopped Anaheim pepper for 6 hours, until it was tender and shredded easily. The pork was so fantastic! It had a wonderful flavor and was really tender and juicy. I used the shredded pork to make enchiladas with a bit of Monterey jack cheese and homemade enchilada sauce. They were some of the best enchiladas I have ever made!

Shredded Pork and Monterey Jack Enchiladas with Homemade Enchilada Sauce:


  • 2 tsp olive oil
  • Pork shoulder, trimmed of fat
  • Sea salt and freshly cracked pepper, to taste
  • Cumin, to taste
  • Garlic powder, to taste
  • Coriander, to taste
  • Dried oregano, to taste
  • 2 cups of chicken broth
  • A handful of cilantro, chopped
  • 6 cloves of garlic, chopped
  • 1 Anaheim pepper, seeded and chopped

Shredded Pork and Monterey Jack Cheese Enchiladas with Homemade Enchilada Sauce

How to Make Shredded Pork and Monterey Jack Cheese Enchiladas with Homemade Enchilada Sauce

Side note: I didn’t measure the seasonings (sorry). I just sprinkled them all over the pork shoulder evenly.
Preheat the oven to 300 degrees.
Heat the olive oil in a Dutch oven over medium-high heat. Season the pork shoulder, to taste, evenly on all sides. Once the pan is hot, sear the pork shoulder on all sides for 4-5 minutes or until it has a golden-brown crust. Add the chicken broth, cilantro, garlic, and Anaheim pepper to the Dutch oven. Cover with a lid and place into the oven for 3 hours. Turn the pork shoulder over and cook for an additional 2-3 hours or until the pork shoulder shreds easily and is very tender and juicy. Remove as much of the fat as possible then shred the meat with two forks. Set aside.
Remaining Ingredients:
  • Corn tortillas
  • Monterey Jack cheese
  • Enchilada sauce
  • Sour cream
  • Green onion, diced
Shredded Pork and Monterey Jack Cheese Enchiladas with Homemade Enchilada Sauce

Wet a dishcloth or several paper towels and ring out. Place the corn tortillas inside and cook them in the microwave for 60-90 seconds until soft and pliable.

Coat the baking dish with cooking spray then pour some enchilada sauce over the bottom. Take a corn tortilla and spoon shredded pork along the center then roll and place into the pan. Repeat until finished. Add the rest of the enchilada sauce over the enchiladas. Top with cheese then cover with tinfoil and place into the oven.

Shredded Pork and Monterey Jack Cheese Enchiladas with Homemade Enchilada Sauce
Bake for 25 minutes then remove the tinfoil and continue to bake for 5 more minutes or until the cheese is melted. Remove from the oven and sprinkle the top with green onions. Serve with sour cream. Enjoy.

Shredded Pork and Monterey Jack Cheese Enchiladas with Homemade Enchilada Sauce


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  1. Meat that I can stick in the crock pot and shred is my new favorite thing. It started with shredded taco chicken, then moved to shredded beef. This weekend I made BBQ shredded chicken. I love that I can make a huge batch of shredded meat and then make a variety of quick and easy dinners with it the rest of the week. So far I've had the BQQ Chicken on a bun as a sandwich, in tortillas, and on

  2. Oh! Your homemade enchilada sauce link only goes to a peach crisp — also good……but would LOVE the enchilada sauce recipe too please and thank you. ; D

  3. Gawd, this sounds amazing! I've been craving pulled pork lately, but I love the idea of making enchiladas. Delish!

  4. Those homemade enchiladas look and sound amazing! Enchiladas are my fave Mexican dish…I really need to try a homemade version sometimes instead of spending all my money on restaurant versions! Thanks for sharing!


  5. I'm quite sure you couldn't possibly have had any leftovers of these. I love how this recipe is also easily tweakable for my current elimination diet, woooo!!

  6. These sound soooooo good!!! Those wouldnt last past dinner in my house..even if I doubled the recipe!

  7. My husband uses our slow cooker for pork bbq but I would really like to try your recipe. I love all the spices that you used for these enchiladas…

  8. Your enchilada's look awesome! I have a beef recipe I usually make, but I am switching over, this looks amazing!

  9. We must be on the same wavelength. I bought a pork shoulder on Sunday, cooked it in the Crock Pot on Monday. We had BBQ pork sandwiches for dinner last night and I'm planning to use the rest for enchiladas tonight. Thanks for sharing the recipe… I'll use it as inspiration.

  10. Yum! Your enchiladas look amazing. And I can't BELIEVE you're making your own sauce. Well, I can, but i'm just so impressed as always!

  11. yea a new enchilada recipe! 🙂 I have a million chicken ones but none with pork! 🙂 I can't wait to try this out! 🙂 it looks amazing!

  12. These are beautiful enchiladas! I love that you didn't completely smother them in your picante sauce… I love to taste the tortilla and meat as a small separate flavor thing when I eat enchiladas and sometimes the sauce and toppings get in the way of that experience… mmm, they look so great!

  13. I just smoked a pork butt over the weekend for some pulled pork sandwiches and bbq pizza.. wish I had more left over to make these! They look fantastic, Pam!

  14. I've never cooked pork before, so this I may try for my first attempt and see what I can do with pork! this looks delish!

  15. I was hoping you would post a wonderful enchilada recipe to use that gorgeous sauce recipe! YUM!

    Kim in MD

  16. I hate using my crock pot. So heavy and annoying to clean. But I'm breaking that dumb thing out to make these. YUM!

  17. Acá exageramos los platillos y como complemento a éste utilizamos papa y zanahoria en trozos, sazonadas con la misma salsa, y por último un poco de queso panela encima. ¡Quedan de rechupete!
    ¡Felicidades Pam, por estas enchiladas, y todas las demás recetas de este blog!

  18. I have been looking for a good shredded pork recipe for so long, yes! Thank you so much for posting! I love Mexican food, and have yet to really experiment with pork…

  19. I'm saving this recipe – my hubby would go crazy over it (and me too!)! I'm so impressed you made your own enchilada sauce, I'm sure it made a big difference!

  20. This dish was amazing! I had some leftover pork from the crockpot so I used that and your Enchilda sauce. MMMMM! I couldn't believe how awesome they were…exceeded my expectations! 🙂

  21. I am in the process of making these for my family today (meat is in the oven) but the link to the sauce keeps giving me an error 🙁 Please help 🙂