This is a sponsored post containing affiliate links.
I’m such a sucker for pulled pork. It doesn’t matter what part of the pig, how you cook it, what sort of rub you put on it or what type of sauce you use. I love it all. When I saw the recipe for Slow-Cooked Pulled Pork in Emeril Lagasse’s new cookbook Sizzling Skillets and Other One-Pot Wonders, I knew pulled pork was in my future. And that made me happy.
Emeril’s recipe for the pork involves making a rub out of most of the spices in your arsenal, coating the pork and putting in in the refrigerator overnight. The next morning, you let the meat sit at room temperature for an hour and then throw it in the slow-cooker all day. It couldn’t be easier to make. Emeril said to cook a Boston butt on HIGH for eight hours; I used a boneless pork loin and cooked it on LOW for eight hours. If anything, mine was a tiny bit overcooked. I think I’ll do about seven hours next time (and, believe me, I will be making this recipe again). Your mileage will vary depending on your slow cooker and the cut of meat you use. After the pork cooked, I peeled off the layer of fat on top before I shredded the meat.
I made the pulled pork and served it with a yogurt-lime cole slaw and Southwestern Potato Wedges. To make the dressing for the slaw, I combined ½ cup plain yogurt (NOT Greek-style), 2 Tbsp of freshly squeezed lime juice, ¼ tsp Kosher salt and about ¼ tsp agave nectar in a screw-top jar. (Those of you who followed the Salad as a Meal Challenge know Patricia Wells was my inspiration for this dressing.)
The next day The Grillmaster and a friend of his, who had helped retrieve our picnic table from the swampy area where Hurricane Irene so graciously deposited it, enjoyed pulled pork sandwiches for lunch. I had some of the pork sprinkled atop a green salad with tomatoes, cucumbers and cheese. Brad, the friend, raved about the cole slaw. He said he doesn’t usually like slaw because of the mayonnaise. We’d gotten several meals off of the pork before I even started the enchiladas!
Making the enchiladas was a multi-part and, dare I say, multi-pot process. The first step was to reconstitute dried ancho and guajillo chiles by roasting and then submerging them in hot water for about three hours. While they were soaking, I made a double batch of Homemade Corn Tortillas. I then pureed and strained the chiles and added the other components of the sauce – onions, tomatoes, chicken stock and various spices. The recipe calls for 2 ½ cups of stock, but I only used 2 because I thought the sauce was thin enough.
Emeril said to heat some olive oil and cook the tortillas in the oil until they were soft and pliable. Since my tortillas were fresh and I wanted to save myself some fat calories, I skipped this step.
I rolled shredded pork and cheese into some of the tortillas and just cheese into others. Emeril said to use Pepper Jack and either cotija, Parmigiano-Reggiano or feta inside the enchiladas and queso blanco, ricotta salata or farmer’s cheese on top. I used Pepper Jack and cheddar inside and Monterey Jack on top because that’s what I had in the refrigerator. I had a bit of the red chile sauce left, so I stashed it away for later. I definitely preferred the enchiladas that contained pork to the cheese-only ones.
The red chile sauce was deep, rich and had amazing flavors. In fact, the sauce was so rich it stained the rubber ring of my blender and the lip of my white plastic trash can. Beware what you let this sauce touch!
The enchiladas screamed to be served with something cold and creamy, so I dressed some avocado chunks with the leftover yogurt-lime sauce from the cole slaw. It was a perfect pairing. The next night we STILL had some leftover pork, so I pulled out the red chile sauce, drizzled it over the pork and cooked some butterbeans to serve alongside.
To summarize, one pot of pulled pork, a batch of smoky red chile sauce and some yogurt-lime dressing leads to many terrific meais.
Make it vegetarian: Replace the chicken stock in Emeril’s Cheese Enchiladas with Smoky Red Chile Sauce recipe with vegetable stock and skip the pork.
All nutritional information provided below was calculated by Diabetic Foodie using the tools on the nutritiondata.com website.
Cheese Enchiladas with Smoky Red Chile Sauce – The enchiladas, even without the pork, are high in Saturated Fat. Eating one instead of two as a serving size would be more in the range of where I like to keep calorie, fat and sodium counts. You could also use lower-fat cheeses and skip the step where you cook the tortillas in oil.
Makes 6 servings
Per serving (Emeril’s original recipe): 685 calories, 47g fat (21g sat), 95mg cholesterol, 1428mg sodium, 40g carb, 7g fiber, 10g sugar, 29g protein
Slow-Cooked Pulled Pork – The information below is for a sandwich-sized serving of pork (not including bun or sauce). You will use significantly less than this amount for the enchiladas. If you are watching your Sodium intake, skip the added salt.
Makes 14 servings
Per serving (Emeril’s original recipe): 272 calories, 11g fat (4g sat), 117mg cholesterol, 879mg sodium, 4g carb, 0g fiber, 2g sugar, 37g protein
Disclosure: For my participation in the One-Pot Blogger Cooking Party, I received a copy of Sizzling Skillets and Other One-Pot Wonders, a set of Emeril – by zak! Table Art 7-piece Flame-Shaped Serving Bowls and a jar of Emeril’s Original Essence. Upon successful completion of the party, I will receive a $50 grocery reimbursement and additional cookbooks by Emeril Lagasse. The top performing blogger, as selected by T-Fal, will also be awarded an Emeril by T-Fal Slow Cooker. This post contains affiliate links, which means if you click one of them and make a purchase, I will receive a tiny fee. Please see my disclosures page for more information.