This slow cooked Hawaiian pulled pork is stacked on crispy tortillas with pineapple rice and BBQ sauce for a fun twist on enchiladas.
Enchiladas are my all-time favorite Mexican food and yet, I’ve made them exactly once. They’re kind of just too time-consuming. All that rolling, making a sauce, shredding of the cheese and baking…pshhh, who’s got time for that? I’d rather make the 15 minute drive to my favorite Mexican joint, shell out a few bucks and have someone else do the leg work. Plus, guac and chips…kind of a no brainer.
Enchilada stacks, however? That’s a whole different story. You’re not going to find those at the local Mexican joint. Plus, they’re super easy and stacked food is just more fun!
My slow cooker and I have a long and rocky history. I shove it in the back corner of a hard to reach bottom cabinet, forget about it for months on end and then one day decide to use it again only to yell at myself for not doing so more frequently because it’s so darn easy. Case in point: this slow cooker Hawaiian pork. A few “why don’t you use this thing more often’s” were definitely muttered under my breath when after only 5 minutes of prep work I had dinner waiting for me at the end of the day. There’s nothing better than throwing some meat into a pot, letting it do its thing for the day while you work and come dinner time, the hard part is already done for you. This pork is even easier than usual because it uses one of the super convenient Campbell’s Slow Cooker Sauces. Pork + sauce + slow cooker and your job is mostly done. All you have left is frying up some tortillas getting them nice and crispy and stackable, brushing them with sweet BBQ sauce to bring out the sweetness from the Hawaiian pork and making some quick white rice with pineapple and green onions go with it.
It’s a complete Mexican meets Hawaiian meal piled high without the fuss of traditional enchiladas so you can enjoy your time at night without spending hours in the kitchen making dinner.
- 3 pound boneless pork shoulder or butt
- 1 package Hawaiian pork Campbell's slow cooker sauce
- 1/2 cup white rice
- 1 cup water
- 1 tablespoon butter
- 1 1/2 cups chopped pineapple (fresh or canned)
- 3 green onions, chopped
- 8 flour tortillas
- oil for frying
- sweet BBQ sauce
- Place pork and slow cooker sauce in a slow cooker. Cover and cook on low for 7 hours.
- Remove pork and shred using two forks. Return pork to the slow cooker and toss in the sauce. Set aside.
- Place water, butter and rice in a small sauce pot, bring to a boil. Once boiling, reduce to low, cover and cook until all the liquid is absorbed.
- Once rice is cooked, add the chopped pineapple and green onion and mix to combine.
- Heat enough oil in a large skillet to coat the bottom of the pan over medium-high.
- Once hot, add 1 of the flour tortillas and cook for about 1 minute on each side until browned and crispy. Transfer to a paper towel lined plate to drain and repeat with remaining tortillas.
- Brush the top of a tortilla with BBQ sauce, spread rice on top, then pork, top with another tortilla and repeat the process to make stacks of 2 or 3.
*This post is sponsored by Campbell’s Soup. All opinions and content are my own.