Ingredients

Scale

For the Carnitas

2 lbs boneless pork shoulder (cut into chunks)
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon oregano
½ teaspoon chili powder
3 cloves garlic, minced
½ cup orange juice
¼ cup lime juice
½ cup chicken broth

For the Enchiladas

12 small corn tortillas
2 cups red enchilada sauce (homemade or store-bought)
1 ½ cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
½ cup diced onions (optional)
¼ cup chopped fresh cilantro (for garnish)
½ cup sour cream (for serving)

Instructions

Step 1: Cook the Carnitas

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the pork chunks with salt, pepper, cumin, paprika, oregano, and chili powder. Sear the pork for about 2-3 minutes on each side until browned.

Step 2: Slow Cook the Pork

Add the garlic, orange juice, lime juice, and chicken broth to the skillet. Reduce the heat to low, cover, and simmer for 2 hours, or until the pork is fork-tender and easily shredded. If using a slow cooker, cook on low for 6-8 hours or high for 4 hours.

Step 3: Shred and Crisp the Carnitas

Remove the pork from the liquid and shred it with two forks. For crispy carnitas, spread the shredded pork on a baking sheet and broil for 5 minutes until the edges get crispy.

Step 4: Warm the Tortillas

Preheat the oven to 375°F (190°C). Lightly warm the tortillas in a dry skillet or microwave to make them more pliable.

Step 5: Assemble the Enchiladas

Spread a thin layer of enchilada sauce at the bottom of a 9×13-inch baking dish. Fill each tortilla with shredded carnitas, a sprinkle of cheese, and diced onions (if using). Roll them up and place them seam-side down in the dish.

Step 6: Add Sauce and Cheese

Pour the remaining enchilada sauce over the top of the rolled tortillas, spreading it evenly. Sprinkle the rest of the shredded cheese on top.

Step 7: Bake to Perfection

Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Step 8: Garnish and Serve

Let the enchiladas cool slightly, then top with fresh cilantro. Serve with sour cream, extra lime wedges, and your favorite sides!

Prep Time: 20 minutes
Cook Time: 2 hours (for carnitas) + 25 minutes (baking)

Nutrition

Calories: 450
Sugar: 5g
Fat: 18g
Carbohydrates: 40g
Fiber: 6g
Protein: 28g