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This flavorful carnitas pork enchilada recipe transforms simple ingredients into a crowd-pleasing dinner with minimal effort. The slow cooker does most of the work, creating tender, juicy pork that gets wrapped in tortillas, covered with enchilada sauce, and baked to bubbly perfection.
I first made these enchiladas when I needed something easy yet impressive for unexpected dinner guests. The aroma of the slow-cooking pork filled the house all afternoon, and everyone asked for the recipe before they left.
Ingredients
- Boneless pork loin roast: gives you lean meat that stays tender after hours of cooking
- White onion and garlic: create a flavorful base that infuses into the meat
- Jalapeno: adds a gentle heat that complements the savory pork
- Orange juice: tenderizes the meat while adding subtle sweetness
- Dried oregano: brings an earthy flavor essential to authentic carnitas
- Ground cumin: provides warm depth that makes carnitas distinctive
- Chili powder: gives that signature Mexican flavor profile
- Enchilada sauce: coats everything in rich flavor; look for Siete Red Enchilada Sauce for best results
- Flour tortillas: work best for rolling without cracking
- Mexican cheese blend: melts perfectly for that stretchy cheese pull
Step-by-Step Instructions
- Slow Cook the Carnitas:
- Combine pork chunks, chopped onion, minced garlic, chopped jalapeno, orange juice, oregano, cumin, chili powder, salt, and pepper in your slow cooker. Stir everything together to ensure the meat is well coated with the seasonings and liquid. Cook on low for 5 to 7 hours or high for 3 to 4 hours until the pork shreds easily with a fork.
- Shred the Meat:
- Once the pork is tender, use two forks to pull the meat apart into shreds. The meat should fall apart easily. Let it sit in the cooking juices for a few minutes to absorb more flavor.
- Prepare for Assembly:
- Preheat your oven to 375°F and spray a 13x9 inch baking dish with cooking spray. Spread half a cup of enchilada sauce evenly across the bottom of the dish to prevent sticking.
- Roll the Enchiladas:
- Place about one third cup of the shredded carnitas down the center of each tortilla. Add a tablespoon of shredded cheese on top of the meat. Roll the tortilla tightly around the filling and place it seam side down in the baking dish. Continue with remaining tortillas, arranging them snugly in the dish.
- Sauce and Cheese:
- Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them completely to prevent drying out. Sprinkle the remaining cheese evenly over the top for that perfect melty finish.
- Bake to Perfection:
- Place the dish in the preheated oven and bake for 20 to 25 minutes until the enchiladas are hot and bubbly with slightly crisp edges. Let stand for 5 minutes before serving to allow the sauce to set slightly.
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The orange juice in this recipe is my secret weapon. While some traditional carnitas recipes use cola or beer, I find the natural acidity and subtle sweetness of orange juice tenderizes the meat while adding a brightness that balances the rich flavors. My grandmother always insisted on using freshly squeezed oranges, and after trying both, I have to agree the difference is noticeable.
Make-Ahead Options
These enchiladas are perfect for meal prep. You can make the carnitas up to three days ahead and store it in the refrigerator. Alternatively, assemble the entire dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. Just add an extra 10 minutes to the baking time if cooking from cold.
Spice Level Customization
Control the heat of your enchiladas by adjusting the jalapeno. For mild enchiladas, remove all seeds and membranes from the jalapeno. For medium heat, include some seeds as mentioned in the recipe notes. For those who enjoy spicy food, use the entire jalapeno including all seeds, or substitute with a hotter pepper like serrano.
Serving Suggestions
These enchiladas shine when served with complementary sides. Try them with Mexican rice, black beans, or a simple side salad with cilantro lime dressing. For toppings, set out bowls of diced avocado, sour cream, fresh cilantro, and lime wedges so everyone can customize their plate. A side of pickled red onions adds a bright, tangy contrast to the rich enchiladas.
Frequently Asked Questions
- → Can I use store-bought enchilada sauce?
Yes, store-bought enchilada sauce works great! Opt for a high-quality brand for the best flavor.
- → What type of pork is best for carnitas?
Lean boneless pork loin roast is ideal, but you can also use pork shoulder for more tenderness and flavor.
- → Can I make this dish ahead of time?
Yes, you can prepare and assemble the enchiladas ahead of time, then bake them just before serving.
- → Are these enchiladas spicy?
The spice level is mild if you remove the seeds from the jalapeno, but you can adjust to taste by adding more chili powder.
- → Can I substitute flour tortillas for another type?
Yes, you can use corn tortillas for a gluten-free option or if you prefer a more traditional taste.