BBQ PULLED PORK AND SWEET POTATO ENCHILADAS RECIPE

I love making pulled pork, I only make it now and again as while it is really easy to do, you have to cook it either overnight or all day in the slow cooker, which involves forward planning, and while I won’t say ‘ain’t nobody got time for that’ I certainly don’t always have time for that!

I also read a blog recipe the other day for sweet potato enchiladas which, in typical cave-woman style, I decided could be significantly improved with meat! This led to my addition of sweet potatoes into today’s recipe.

You can make your own pulled pork using any recipe (I will post my recipe as a separate post another day) or you can buy it either ready made or ready to cook in most supermarkets these days, either would be fine for this recipe.

Ingredients (Serves 2-6 depending on how big your portions are)

For the Sauce

1 tin of chopped tomatoes

A handful of Santini or baby plum tomatoes

Chilli to taste (either flakes, chilli powder or a bit of hot sauce)

1 tablespoon of olive oil

1 clove of garlic minced

1 tablespoon of Cajun seasoning

For the Enchiladas

6 Wraps (whichever you like)

The pulled pork equivalent of 1/3 shoulder of pork

1 sweet potato

1 onion

3 Tablespoons of Cajun Spice, leftover sauce from your pulled pork or regular BBQ sauce

Cheese for topping

Method

Preheat the oven to 180 degrees or Gas Mark 4
Heat up the oil in a frying pan and add the garlic
(minced) and spices for a minute then add the onions, cook until softened but not browned.
Add in the chopped tomatoes, fresh tomatoes, and a bit of
chilli, bring to a simmer then turn down to a low heat and cook for 15 minutes.
Poke a few holes in your sweet potato and then microwave
for 7-9 minutes depending on how big it is.
Once cooked remove from the
microwave and cut open like a jacket potato, spoon all of the inside squidgy
mashed sweet potato into a bowl.

Now for the assembly of the enchiladas.

Pour some of the tomato sauce into the bottom of your dish so it is covered (so the wraps don’t
stick to the bottom and burn).
Fill each wrap with some sweet potato, plenty of pulled pork and then roll up and put into the dish with the seam down
Repeat until the dish is full of the wraps. Pour the remaining sauce and sprinkle the top with grated cheddar.
Bake in the oven for 15-20 minutes. Until the cheese is melted and going brown.

Take out of the oven and serve, you could serve this with a salad, I served mine with some avocado and sour cream.

Mm mmmmm delicious! It’s like a tex mex lasagne! Let me know if you make it!

BBQ PULLED PORK AND SWEET POTATO ENCHILADAS