Hawaiian BBQ Pork Enchiladas: A Sweet and Savory Fusion

Imagine the rich smokiness of slow-cooked BBQ pork, the sweetness of pineapple, and the creamy, cheesy goodness of enchiladas—all in one bite. These Hawaiian BBQ Pork Enchiladas are the perfect mash-up of Tex-Mex comfort and tropical flavors. The combination of tender, saucy pork wrapped in soft tortillas and smothered in melted cheese makes this dish irresistible. Whether you're cooking for a family dinner or a weekend get-together, these enchiladas will be a hit!

PIN IT

Hawaiian BBQ Pork Enchiladas

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Main Course

Cuisine Hawaiian, Mexican

Servings 5

Equipment

• Slow cooker or pressure cooker
• Mixing bowls
• Baking Dish 9x13-inch
• Oven

Ingredients

  

For the Pork Filling

• 2 lbs pork shoulder or pork butt, boneless
• 1 cup Hawaiian-style BBQ sauce store-bought or homemade
• 1/2 cup pineapple juice
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the Enchiladas

• 8 flour tortillas 8-inch size
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup crushed pineapple drained
• 1/4 cup red onion finely diced
• 1/4 cup fresh cilantro chopped
• 1 cup enchilada sauce mild or medium
• 1/4 cup sour cream for garnish
• 1/4 cup green onions sliced (for garnish)

Instructions

 

Step 1: Cook the Pork

1. Place the pork shoulder in a slow cooker. Add Hawaiian BBQ sauce, pineapple juice, smoked paprika, garlic powder, onion powder, salt, and pepper.
2. Cook on low for 6-7 hours or on high for 3-4 hours, until the pork is tender and easily shreddable. (For a pressure cooker, cook on high pressure for 50 minutes with a 10-minute natural release.)
3. Shred the pork with two forks and mix it with the sauce in the slow cooker.
   PIN IT

Step 2: Assemble the Enchiladas

1. Preheat oven to 375°F (190°C).
2. Lay out the tortillas and fill each with a scoop of shredded pork, a sprinkle of Monterey Jack cheese, a spoonful of crushed pineapple, and some red onion.
3. Roll up the tortillas and place them seam-side down in a greased 9x13-inch baking dish.
4. Pour enchilada sauce evenly over the top, then sprinkle with the remaining cheese.
   PIN IT

Step 3: Bake and Serve

1. Bake uncovered for 20 minutes, until the cheese is melted and bubbly.
2. Remove from the oven and let cool for 5 minutes.
3. Garnish with sour cream, green onions, and fresh cilantro. Serve warm!

Perfect Pairings

• Drink: A pineapple margarita or a cold glass of horchata
• Side Dish: Coconut rice or a fresh mango salsa
• Dessert: Grilled pineapple with a drizzle of honey

FAQs

1. What cut of pork should I use?

Pork shoulder (also called pork butt) works best because it has enough fat to stay juicy when slow-cooked.

2. Can I use store-bought BBQ sauce?

Yes! Just make sure it's a Hawaiian-style BBQ sauce with a touch of sweetness from pineapple or brown sugar.

3. Can I make these enchiladas ahead of time?

Absolutely! Assemble the enchiladas, cover with foil, and refrigerate for up to 24 hours before baking.

4. Can I use corn tortillas instead of flour?

Yes, but warm them up first to prevent cracking when rolling.