Smoked Pulled Pork Enchiladas


Flour Tortillas, Pulled Pork, Black Beans (strained & rinsed), Sweet Corn, Mexi-Blend Cheese, Cilantro, Las Palmas Green Enchilada Sauce, Jalapenos, and Cojita Cheese. One Bone-In Pork Butt, R Butts R Smokin' Ozark Heat Rub, Salt & Pepper, Granulated Garlic, Mexican Oregano (heavy coat!), Blend of Oak and Cherry Pellets.


Pour some green sauce on a plate, then dunk tortilla and coat in sauce on both sides. Add a good portion of pulled pork, then add corn and black beans to your liking, along with cheese and cilantro. Roll up and pin with toothpicks. Place in an oven-safe dish or small disposable catering pan. Top with remaining green sauce, cheese, jalapenos. Place in smoker and roll the smoke until bubbly and melty. Top with more cilantro and cojita cheese.

Place a drip pan underneath filled with chicken stock and seasoned with rub. Close lid and smoke for 6 hours or until internal temp is 165°F+. Pull Pork out of Yoder along with drip pan and add a little more chicken stock to pan and place pork back on the top shelf fat side up, and cover with foil tightly. Braise for 2-4 hours or until an internal temp of 205-209°F is reached. Let rest for 20-30 minutes and then pull pork, toss in braising liquid and set aside. While the pork is resting, raise the temp in the YS640 to 375°F.