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Angled view of two sweet pork enchiladas with green enchilada sauce on a white plate with cilantro lime rice, black beans, and lime wedges on the side with a fork cutting into one of the enchiladas.
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Sweet Pork Enchiladas

These Sweet Pork Enchiladas are loaded with tender Cafe Rio-style sweet pork, cilantro lime rice, black beans, green enchilada sauce, and melted cheese. An easy family dinner everyone loves!
Prep Time4 hours
Cook Time20 minutes
Total Time4 hours 20 minutes
Course: Dinner, Main Course
Cuisine: Mexican/Spanish
Keyword: Pork enchiladas, sweet pork enchiladas
Servings: 8 enchiladas
Calories: 697kcal
Author: Erica Walker

Equipment

  • 9x13 inch pan

Ingredients

Shredded Pork

  • 2 pounds country style pork ribs you can also use a pork roast or pork loin
  • 1/2 cup Coca Cola
  • 1 cup brown sugar
  • 1 cup red enchilada sauce

Cilantro Lime Rice

  • 1 1/2 cups rice uncooked
  • 3 cups chicken broth
  • 1 lime juiced
  • 2 cloves garlic
  • 1/2 bunch cilantro chopped

Burrito

  • 8 flour tortillas
  • 1 (14 ounce) can cuban-style black beans well drained
  • 28 ounces green enchilada sauce (2 cans)
  • 2 cups Monterey Jack cheese grated

Instructions

For the Shredded Pork

  • Sear pork on all sides until browned. Place pork in slow cooker with Coke, brown sugar, and enchilada sauce. Cook on high for 3-4 hours or low for 6-8 hours or until pork is tender and shreds easily. Shred pork, place back in slow cooker and set aside.

For the Cilantro Lime Rice

  • In the meantime, place rice, chicken broth, lime, garlic and cilantro in a rice cooker and cook according to rice cooker instructions (you can also do this on the stove following rice package instructions).

For the Burritos

  • Preheat oven to 350℉.
  • Pour about 3/4 cup of the green enchilada sauce over the bottom of a 9x13 glass pan and spread evenly.
  • In each flour tortilla shell, place about 1/4 cup shredded pork, scoop of rice (to taste), scoop of black beans (lightly drained, to taste), about 2-3 tablespoons of green enchilada sauce, and a sprinkle of cheese (to taste). Place enchiladas along the bottom of the prepared 9x13 pan.
  • Pour remaining green enchilada sauce evenly over the top and sprinkle with remaining cheese.
  • Bake for 20-25 minutes or until cheese is hot and bubbly.
  • Serve with any extra remaining rice and beans.

Notes

  • Make the sweet pork ahead of time and refrigerate until ready to assemble the enchiladas. The flavor gets even better the next day.
  • Warm tortillas before rolling so they don’t crack or tear.
  • If using corn tortillas, lightly soften them first for easier rolling.

Nutrition

Calories: 697kcal | Carbohydrates: 96g | Protein: 33g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 1858mg | Potassium: 635mg | Fiber: 8g | Sugar: 38g | Vitamin A: 1113IU | Vitamin C: 12mg | Calcium: 314mg | Iron: 4mg