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New Orleans, Louisiana

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Pork Enchiladas

Paleo | Whole 30 | Gluten Free

Serving Size 5
Total Time 7 Hours

Ingredients

Instructions

1 4-5 lbs pork shoulder 

15 tomatillos

1 white onion, diced

1 jalapeno, seeded and diced

4 cloves garlic, smashed

2 tbsp avocado or olive oil

salt and pepper, to taste

4 oz can mild chopped green chiles

1/2 cup packed fresh cilantro

1 cup chicken broth

1/2 tsp ground cumin

1/2 tsp dried oregano

juice of 1 lime

2 avocados - topping

cilantro lime cauliflower rice (see recipe in sides)

  • Preheat oven to 375 degrees.

  • Remove husks and rinse the tomatillos.

  • Place on a baking sheet and roast in the oven for 30-40 minutes.

  • While tomatillos are baking, pat the pork shoulder with a paper towel. use a knife to cut off any excess fat (I like mine pretty lean - so I take a lot off). Season the entire pork shoulder with salt and pepper (on all sides).

  • When tomatillos are done, place in a blender with the onion, oil, jalapeno, garlic, broth, cilantro, green chiles, cumin, oregano, and lime juice and blend until smooth. Add additional salt and pepper, to taste.

  • Add seasoned pork shoulder to the crock pot and pour in sauce until pork is covered. Save extra sauce for serving.

  • Turn on high and let sit for 6-7 hours. Pork should be falling off the bone.

  • Serve on top of cilantro lime cauliflower rice (see recipes in sides) with avocado and extra green sauce (make sure it is heated).

tips & tricks

This is a great recipe to meal plan. It makes a ton!

Serve on top of cauliflower rice, in tortillas, or over a bed of lettuce.

Avocado topping can be substituted for guacamole

(must have one - it really makes the dish).