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Pulled Pork Enchiladas

DavidRDavidR Posts: 178
edited 12:39AM in EggHead Forum
I just thought I'd share a recipe with all of you who smoke pork butts on the egg. If you have a lot left over, and you have company coming, try this one.[p]The first time I did this, I couldn't believe how good it turn out. And it gets better everytime I make it. The filling, by itself, is to die for. It's hard to keep from eating it right out of the pan.
[ul][li]Pulled Pork Enchiladas[/ul]

Comments

  • GfwGfw Posts: 1,598
    06_22_0017_57_01_small.jpg
    <p />DavidR, I totally agree - it's one of the best uses for extra PP that I've come across! :~}

    [ul][li]PP Enchiladas [/ul]
  • DavidR,

    Leftover smoked chicken also makes great enchiladas. I prefer to make mine the "green" variety with chopped green chiles, sour cream, etc . . .[p]MikeO

  • ZipZip Posts: 372
    Gfw,[p]That looks better each time you post it. I've got to make 'em again sometime soon. Thanks for the post.[p]Ashley

  • DavidR,[p]I've done something similar with outstanding results. I don't yet have a perfected recipe jotted down, but for the filler I use lots of butter carmelized onions (sliced thin), pulled pork, a little Mexican three cheese blend, some goat cheese, and just enough enchilida sauce to moisten and bind it all. I'm looking for a good homemade enchilada sauce recipe to replace the expensive canned stuff. [p]I've also gone the green, chicken route. They were good, but didn't compare to the PP red sauce variety.
  • DavidRDavidR Posts: 178
    MikeInMdsn,[p]A good enchilada sauce recipe sounds like a nice challenge. Give me awhile to do some hunting.

  • StogieStogie Posts: 279
    MikeInMdsn,[p]Try this homemade enchilada sauce. Of course a good enchilada sauce will depend greatly on the chili powder used. I grind my own, but have made this with a good quality blend from an Internet source.[p]I also use the shredded beef from my briskets for making these. Also good on Quesa's! PLUS......I have a real New Orleans style Tamale recipe that both of these meats do great justice. These are the Tamales sold from the push carts.[p]Easy Enchilada Sauce [p]3 tablespoon(s) Oil
    1 tablespoon Flour
    1/4 cup Chili powder
    2 cup(s) Chicken stock
    10 ounce(s) Tomato paste
    1 teaspoon Oregano, dried
    1 teaspoon Cumin powder
    1/2 teaspoon Salt[p]PREPARATION:
    Heat oil and add flour. Stir until smooth and cook for at least 1 minute.[p]Add chili powder and cook for another 30 seconds.[p]Add remaining ingredients and stir well to combine.[p]Boil and thenrreduce heat to simmer and cook for 15 minutes.[p]This sauce will thicken and smooth.

  • MarvMarv Posts: 177
    MikeInMdsn, I too have done something simular, but this receipe does sound good.
    I just did a search on Google *homemade enchilada sauce* (be sure you put in the stars at each end) and found several receipes for it.
    Hope this is of help to you.[p]Marv[p]

  • Marv , Please let us know if you try an enchilada sauce that really is good. The recipes I've searched and found looks similar to what was posted. I have tasted some very good ones, but haven't known the ingredients.

  • MarvMarv Posts: 177
    shiek, Will do, although I do love them, we don't have them that often.[p]Marv

  • i found a 5 star rated recipe (don't remember the woman's name or i would have given it):[p]Red Enchilada Sauce

    1 tablespoon olive oil
    2 cloves garlic, minced
    1 teaspoon minced onion
    1/2 teaspoon dried oregano
    2 1/2 teaspoons chili powder
    1/2 teaspoon dried basil
    1/8 teaspoon ground black pepper
    1/8 teaspoon salt
    1/4 teaspoon ground cumin
    1 teaspoon dried parsley
    1/4 cup salsa
    1 (6 ounce) can tomato sauce
    1 1/2 cups water

    Directions

    1 Heat the oil in a large saucepan over medium heat.
    Add the garlic and saute for 1 to 2 minutes.
    Add the onion, oregano, chili powder, basil, ground black pepper,
    salt, cumin, parsley, salsa and tomato sauce.
    2 Mix together and then stir in the water.
    Bring to a boil, reduce heat to low and simmer
    for 15 to 20 minutes.


  • Marv ,Marv and Chef
    Love them, never make them, can't find em up here in MI. Thanks Chef Arnoldi, I'm going to try this one.

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