Sweet Pork Enchiladas – a delicious recipe with pork loin roast, water, garlic salt, ground black pepper, green enchilada sauce, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place pork in a slow cooker with enough water to cover bottom by 2 inches. Season pork with garlic salt and pepper.
2
Cook on High for 4 hours.
3
Preheat oven to 350 degrees F (175 degrees C).
4
Transfer pork to a bowl and shred meat with 2 forks. Mix 1 can enchilada sauce and brown sugar into pork. Pour half the remaining can of sauce into a 9x13-inch baking dish.
5
Spread about 1/4 cup pork mixture down the center of each tortilla; top with black beans and cilantro. Roll tortillas around filling and arrange in prepared baking dish, seam sides down. Pour remaining half can enchilada sauce over tortillas and cover with Monterey Jack cheese. Cover baking dish with aluminum foil.
6
Bake in the preheated oven until cheese is melted and sauce is bubbly, 25 minutes.
419
kcal
Calories
9
g
Fat
67
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 (3 pound) boneless pork loin roast, water as needed, 1 pinch garlic salt, ground black pepper to taste, and more.
Yes, Sweet Pork Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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