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When Hubby smokes a pork butt (Why  is it called a butt when it’s actually a shoulder?), there’s only so much of it we can eat as barbecue sandwiches which is typically what we do. So I’ve learned to come up with some pretty interesting variations like these Smoked Pork Enchiladas.

I mean. They combine some of our favorite flavors and come together quickly and easily. I generally use canned enchilada sauce, but do whatever floats your boat as far as that is concerned. It’s really simple to make from scratch so I should probably make mine, but sometimes…well, ya’ know.

This recipe typically makes about 6 enchiladas, but it may stretch to as many as 8 depending upon how full you make them. For us, 2 enchiladas make a generous serving. Freeze the rest or, even better, share with a neighbor. 

I also like using a small amount of the shredded smoked pork in my chili, but I’m hoping chili season is about over around here. Since I am definitely not a cold weather person, I’m really ready for Spring and gardening season.

How about you? Do you have any great ideas for using up leftover smoked pork? Please share.

#letsbreakbread

smoked pork enchiladas diningwithdebbie