It’s been a while since I posted a recipe up here but my dinner tonight was just too good not to share! Really easy too which is ALWAYS a plus! I always like doing leftovers a completely different way. It makes the pain of eating leftovers that much less. And let me tell you, we had a hell of a lot of leftovers.
Yesterday we made some pork bbq using the nectar of the gods…
Yes, that’s Mermaid BBQ, but this is their Pineapple Teriyaki, which we’ve only used once before. I was excited to try it with something else (the first time we made it with chicken on the grill). It’s so freaking good. Like most of their sauces! And I only say most because I’ve only tried 2 (and their rub) but they have more that I need to get to trying!
So back to the leftovers. I had made some pulled pork sammies but as we were eating them my husband had mentioned that he wasn’t sure what I was planning to do with the pork. I asked him what he meant and he was all, “Well, I dunno, I was thinking you might do like, tacos or something.” Interesting. I hadn’t thought of doing anything but sandwiches but as soon as he said it I got to thinking about it… and I’m glad he mentioned it because they were delicious.
3-4 cups of pork bbq*
1/2 bottle of Mermaid BBQ Pineapple Teriyaki sauce (you’ll be using another bottle and a half if you make the pork)
1/2 bag of mixed sliced peppers (or 2 fresh peppers, sliced/diced)
1/2 bag of diced onion (or 1/2 of a large onion, diced)
1 large can of crushed pineapple
2 cups of cheddar cheese
1 package of 10″ tortillas, any variety you like.
*If you’re making the pulled pork, you’ll need about a 5lb pork shoulder, 2 onions (rough chopped), and 2 jars of Mermaid Pineapple Teriyaki BBQ sauce (which we cooked in 1.5 bottles of the BBQ sauce, in our slow cooker for about 8 hours – it had been a 6 lb pork shoulder).
So, as for how the process works, it’s pretty simple.
First you want to pre-heat your oven to 350. While that’s heating up, you’re going to re-heat your pork to a warmer non-fridge temp (if you’re not using fresh pork bbq) so that you’re not putting it into the enchiladas cold (1 minute in the microwave should be enough). Then you want to saute the peppers and onions in a pan until the onions are translucent, it should take about 8 minutes or so.
You then want to lay out your tortillas next to your pan of pepper/onion mixture, your opened can of pineapple and your pork, so as to have a nice little assembly line. Fill each tortilla in this order – 2 heaping tablespoons of the mixed pepper/onion mixture, 1/2 – 3/4 cup of pork, and 2 heaping tablespoons of the crushed pineapple. It’ll look a little something like this:
The fold the tortilla up, and lay them into the pan. Then you want to top the closed tortillas with the 1/2 bottle of BBQ sauce. A few heaping tablespoons of pineapple spread out evenly (about this much – see below)
Then you want to finish it off with your cheese, and put it into the oven for about 20 minutes. When everything is said and done you’ll have something that looks like this:
See all that delicious crispy cheese on the side? I like to finish it off with the low broiler for like, 3 minutes, but watch it so it doesn’t burn because boilers are a tricky mistress! But, a nice crispy top cheese layer is worth the risk!
I served it with some rice and refried beans and it was sooo yummy! The pineapple was such a delicious addition to the enchiladas and made them really refreshing but at the same time it was very filling. I couldn’t even finish my whole enchilada…. ok I did, but it took me a few breaks.
I hope you like them!