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.
la la la la la we’re on an island.