Roasted Pork and Caramelized Pineapple Enchiladas.
That calls for a margarita, yes.
Eeeeep. I am SO excited to tell you about a combination that I adore.
Like possibly more excited about this than chocolate and peanut butter, at least for the moment, which is huge right now considering every night I’ve been slathering a little chunk of this corn flaked crisp chocolate with a spoonful of peanut butter and enjoying it like nobody’s business.
Like even more excited that my other current favorite combination, the couch and House of Cards season three, even though I’m slightly underwhelmed and medicating those feelings with the aforementioned choco-PB nightmare. (<-dream)
One of the recipes that I created for Seriously Delish is a pork and pineapple taquito – based on one of my favorite tacos. YES. Pork. And pineapple.
The combo sounds… a little out there? but oh man, it is freaking GOOD.
More than anything I want to share this combo with you over the gigantic, salty rimmed, ice filled margarita.
In the sun.
Preferably not in the snow and not in negative ten degree temps. Let’s move?
So you guys know how every season I seem to get obsessed with one ingredient and just completely run it into the ground? Like make so many recipes with one single thing that it’s totally ridiculous, even if I only share half of those recipes that I make? Let’s see, there have been figs, butternut squash, whipped feta, blood oranges, coconut, heirloom tomatoes and eggs on everything and anything until the point of insanity. And that’s just off the top of my head.
Well. New spring 2015 obsession.
Pretty crazy over it. Already made four recipes and have another four or five in mind. Eating chocolate with pineapple. Cocktails with pineapple. Everything with pineapple! I can’t wait to bore you profusely with pineapple. It will be delicious.
Annoying maybe. Delicious definitely.
This recipe really sealed the deal on the infatuation. I haven’t made the taquitos from the book in AGES – not since way before the book tour and way way before the baby. I thought about throwing the combo in an easy taco for you but wanted to (selfishly) try it another way for dinner. So enchis it was.
If you’re a pulled pork lover and enjoy it with BBQ sauce, you’ll probably love it with the pineapple. The fruit gets all caramely and golden and roasted and the flavor is incredible. This pork is a bit spicy so if that’s not your thing, leave out the jalapeno or chipotle or both. To be real?
This whole shebang is a leeeettle bit high maintenance. You gotta marinate the pork, roast the pork, stuff the pork in a tortilla and then bake the entire thing, but a lot of it is down time and it is SO worth it. Really. So worth it.
Yeah yeah, I know that I say that about everything. But I mean it. About EVERYTHING. Of course.
No drama at all.
The filling is mixed with the teeniest bit of cheese and enchilada sauce – delicious homemade chipotle sauce – really allowing the pork and pineapple to shine through. It’s covered with more sauce and more cheese and then it’s ready for domination. Add in some extra caramely pineapple and creamy avocado and sour cream and whatever you want.
Maybe guac. Surely guac.
Yesterday I ate an entire bowl of homemade guacamole with the best corn chips ever. THAT was a good day. Now you bring the margs.
Roasted Pork and Caramelized Pineapple Enchiladas
- 2 pound pork butt or shoulder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup cubed fresh pineapple
- ¼ cup pineapple juice
- ¼ red onion, chopped
- ½ jalapeno pepper, seeded and diced
- 1 chipotle pepper in adobo sauce
- 8 ounces white cheddar cheese, freshly grated
- 12 to 14 (4-inch) flour or corn tortillas – your preference
- for serving: fresh cilantro, sour cream, avocado, extra pineapple
easy chipotle enchilada sauce
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 2/3 cups low-sodium chicken stock
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 2 teaspoons adobo sauce from a can of chipotle peppers in adobo
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Take the pork and trim any excess fat from it. Using a sharp knife, cut the pork into 1-inch cubes, removing any bones as you go.
- Add the pineapple, juice, red onion, jalapeno and chipotle peppers to a food processor and blend until pureed. Place the pork cubes in a bowl or resealable plastic bag and cover it with the pureed pineapple mixture. Refrigerate and marinate for anywhere from 2 hours to overnight.
- Preheat the oven to 425 degrees F. Add the pork to a baking dish along with the other cup of pineapple. Roast for 30 to 35 minutes, or until the pork reaches an internal temperature of 145 degress. Remove the dish from the oven and let the mixture cool slightly, just until it’s cool enough to work with. Shred the pork with 2 forks or throw it in your stand mixer and mix until shredded. Stir 1/4 cups of enchilada sauce and a handful (around 1/3 cup or so) of grated cheese into the shredded pork and pineapple.
- Reduce the oven heat to 350 degrees F. Spray a 9×13-inch baking dish with nonstick spray. Spoon some of the enchilada sauce on the bottom of the dish, spreading it around. Spoon some more sauce on a separate plate. Take each tortilla and dip it in the sauce on the plate, running a spoon on both sides just so the tortilla is lightly coated. Add 2 to 3 tablespoons of the pork mixture in the center of each tortilla and roll it up, placing it in the baking dish. Once finished, spoon the remaining sauce (you can save a little for drizzling after if desired) over the enchiladas. Cover with the remaining cheese. Bake for 25 to 30 minutes. Serve with sour cream, fresh cilantro, extra pineapple and avocado.
easy chipotle enchilada sauce
- Heat a large saucepan over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes. Add the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes before using. Taste and season additionally if needed. I like to make this while the pork is roasting. If it becomes too thick right before using, just whisk in a little stock.
Did you make this recipe?
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la la la la la we’re on an island.
74 Comments on “Roasted Pork and Caramelized Pineapple Enchiladas.”
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I am going to have to buy a ticket for the train all the others above me are on. YES this is an amazing enchilada recipe. And YES margaritas are definitely called for. Wow beyond delicious.
What a great recipe. This calls for Margarita? It could also call for Gin-Coronic. A fresh and easy Cocktail which fits perfectly to your creation:
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NO WORDS. I just can’t even. Oh em gee.
¡ENCHILADAS DE PASTOR! ¡OH SI!
Nice recipe!! Need to try it.
¡Enhorabuena con su receta!
This looks like a perfect foodstuff to sustain me through the final days of winter!!
Do you think I could make this with chicken
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hi! Just two quick comments about the ingredient list/recipe as I’m making this today… The ingredient list only mentions one cup of pineapple but then in the written instructions when you are cooking the pork says to add the ‘other cup of pineapple’ so I’m guessing there should be another cup listed in the ingredients? Either that or my marinade is really pineapple-y :) the other thing is the salt and pepper – I’m assuming that you’re using it to season the pork and /or add to the marinade, but the written instructions don’t mention what to do with it.
I’m so excited for this! My husbands favorite thing ever is al pastor tacos so I think he’s going to love it! And of course I know I will love it :)
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Just made these for dinner last night (hello yummy leftover lunch today!) and WHEN I make them next time, I might try the crock pot for the pork–I really had to beat it up with the mixer to get it to shred. That quick stove top enchilada sauce was amazeballs, and my hubs said they were the best enchiladas he’s ever had. Win! I also made the Sugar Hit’s no-bake key lime pie with Ritz crust and it was PERFECT for dessert after these. Oh. And. Pineapple Jalapeno margs. I mean, all the ingredients were already on my counter–what am I gonna do, NOT make delicious cocktails to drink while I prepare this feast? Not bloody likely.
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Hi I am making this tonight and have the same question as above. Should 1 cup of pineapple go into the marinade and then an additional one cup in the oven? Can’t wait to try these!
yes! so sorry about that!
Sooooo good. I think next time I’ll try the low and slow approach to the pork, as someone else had mentioned it was a little tough to shred. I ended up shredding it, then adding the enchilada sauce and throwing it back in the oven for about 15 minutes at 350 to sort of soften it up a bit. Also when making the sauce I ended up making it too thick so I thinned it out with a bit of beer and increased all the spices a bit, it worked out perfectly.
I’ve made this twice now and it’s beyond delicious! I omit the cheese, use canned pineapple and cook the pork with the marinade in the crockpot (I’m lazy lol) and it’s delicious! This will definitely be a staple for me from now on! Thanks so much Jessica for the awesome recipe! xx
I’m marinating this right now actually but I’m curious.. what are we supposed to do with the salt and pepper? I’m not sure if you wanted it rubbed on the pork before chopping or added to the puree. I think I’ll rub the pork which seems logical I guess :)
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Trying not to make this spicy for the kiddos. Any suggestions for adobo sauce substitution? Or is the sauce without the cjili not too spicy?