Get ready to take your taste buds on a wild ride with these Pulled Pork Enchiladas smothered in sweet and spicy Pineapple Jalapeño BBQ Sauce! Imagine tender, smoky pulled pork wrapped in warm tortillas, drenched in that tangy BBQ goodness, and topped with bubbling, melted cheese. Every bite packs a punch of tropical sweetness with a jalapeño kick that’ll keep you coming back for more. Whether you're feeding a hungry crowd or just looking to spice up your weeknight dinner, these enchiladas are the flavor explosion you didn’t know you needed! 

• 4-5 lb pork shoulder (pork butt)
• 2 tbsp olive oil
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp cumin
• 2 tsp black pepper
• 1 tsp salt
• ½ cup pineapple juice (for spritzing)
• ¼ cup apple cider vinegar (for spritzing)
• 1 cup water or broth

• 2 cups Pineapple Jalapeño BBQ Sauce (store-bought or homemade)

• 10-12 corn tortillas (or flour tortillas)
• 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• 1 small red onion, finely diced
• 1 jalapeño, thinly sliced (optional, for extra heat)
• 1 cup sour cream (for garnish)
• ½ cup fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

• Preheat your oven to 350°F (175°C).

• In a small bowl, mix together the paprika, garlic powder, onion powder, cumin, black pepper, and salt.
• Rub the pork shoulder with olive oil, then coat the entire surface with the spice rub.
• Option 1: Slow Cooker Method: Place the pork shoulder in a slow cooker, add 1 cup of water or broth, and cook on low for 8-10 hours (or high for 4-6 hours) until the pork is tender and pulls apart easily.
• Option 2: Oven Method: Place the pork shoulder in a roasting pan, cover with foil, and cook at 300°F for 6-8 hours or until tender. Spritz the pork with pineapple juice and apple cider vinegar every few hours to keep it moist.
• Once done, shred the pork with two forks.

• If you're using store-bought Pineapple Jalapeño BBQ Sauce, warm it in a saucepan over medium heat.
• If you're making your own, you can prepare the sauce by combining ingredients like ketchup, pineapple, jalapeños, vinegar, brown sugar, and spices in a saucepan and simmering until thickened.

• Lightly warm the tortillas in a skillet or microwave to make them more pliable.
• Spread a thin layer of Pineapple Jalapeño BBQ Sauce on the bottom of a 9x13-inch baking dish.
• Place about 2 tablespoons of shredded pork into each tortilla, then roll it up and place it seam-side down in the dish.
• Pour the remaining BBQ sauce over the top of the enchiladas, making sure they’re well-covered.
• Sprinkle the shredded cheese evenly over the top.

• Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
• Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.

• Once the enchiladas are out of the oven, sprinkle them with finely diced red onion, jalapeño slices, fresh cilantro, and a squeeze of lime.
• Serve with sour cream and extra lime wedges on the side for garnish.

• Serve the enchiladas with a side of Mexican rice, black beans, or a simple avocado salad for a complete meal.
• These enchiladas are perfect for weeknight dinners, game day, or as a crowd-pleasing dish for gatherings.

The smoky, tender pulled pork paired with the sweet and spicy Pineapple Jalapeño BBQ Sauce takes these enchiladas to a whole new level of flavor. They’re sure to be a hit at your next meal!