Overhead shot of a pan of sweet pork enchiladas topped with diced tomatoes, red onion, avocado, sliced jalapeños, and sour cream.

These easy, homemade slow cooker sweet pork enchiladas are about to become one of your new favorite dinners! This pork enchilada recipe is a great meal for the whole family. If you've been to Cafe Rio or Costa Vida, you've likely tried their sweet pork. Our version of the sweet pork tastes like the real thing. Our recipe also does not contain soda and uses less sugar than most recipes out there, which is a plus! One of our favorite ways to use this sweet pork is in these enchiladas. You'll take the sweet pork and wrap it up in a tortilla, cover it with green sauce and cheese (if desired) and pop it in the oven until it's golden brown. These enchiladas have become a family favorite!

What ingredients do I need?

Sweet Pork

Look at our sweet pork recipe for the ingredients and directions. We prefer to use pork tenderloin instead of pork butt, pork roast, or pork shoulder. The shredded pork is cooked slowly in a combination of a few things including chicken broth, brown sugar, green chiles, and red enchilada sauce. After 5-6 hours in the crock pot, you'll be left with juicy, tender fall-apart pork. You've likely seen plenty of Cafe Rio copycat recipes out there. However, what makes this recipe different is that you don't need to cook the pork in soda like Coke or Root Beer, and we use less sugar than most. You can make the sweet pork ahead of time and store it in the fridge or freezer to have an easy dinner on hand. We love to use this pork in enchiladas, sweet pork salads, pork tacos, and sweet pork burritos. You could also swap the pork tenderloin for chicken breasts, but you will have to adjust the cooking time accordingly.

Medium Tortillas

Feel free to use the tortillas of your choice in this recipe. We typically make the enchiladas with a flour tortilla or whole wheat tortillas. However, if you decide to use corn tortillas, be aware that you'll need to heat the corn tortillas before working with them to ensure they don't break apart. You also will not be able to fill the corn tortilla with as much meat compared to the larger, flour tortillas. For a great gluten-free option, we recommend Siete Almond Flour Tortillas.

Green Enchilada Sauce

Green enchilada sauce provides the perfect contrast to the sweet pork. If you prefer red sauce for enchiladas, feel free to swap it. Our favorite green enchilada sauce is Hatch or Siete. If you're feeling extra ambitious, you could make your own homemade enchilada sauce. Green enchilada sauce is slightly less tart than green salsa, but green salsa could be used as an alternative.

Mexican Blend Shredded Cheese, If Desired

Shredded cheese is a great addition to this recipe if you tolerate dairy. We typically use a Mexican blend or Monterey Jack Cheese. For our dairy-free friends, feel free to leave it out all together or swap it with your favorite dairy-free option.

Pan of sweet pork enchiladas topped with diced tomatoes, red onion, avocado, sliced jalapeños, and sour cream.

What equipment do you need?

Slow cooker
Measuring cups and spoons
9x13 glass or aluminum baking dish

How do I make these enchiladas?

Prepare our sweet pork recipe in the crockpot. Be aware that it will need to be in the crockpot for 5-6 hours. Follow this sweet pork recipe.
Once the pork is prepared, preheat your oven to 375 degrees. Spray a 9x12 pan with olive or avocado oil nonstick cooking spray.
Place ⅓ cup of the enchilada sauce at the bottom of the pan. Spread it around with a spoon until there is an even layer of sauce.
On a separate plate or cutting board lay a tortilla down. Place about 5 ounces of sweet pork in a line down the center of the tortilla (if you are using corn tortillas, you may not be able to use the full amount in one tortilla). Sprinkle with cheese if desired. Roll up the tortilla. Place the filled tortilla seam side down in the 9x12 baking dish. Repeat this with the remaining tortillas. Line the tortillas next to each other until you have a full pan.
Using a spoon, place the remaining enchilada sauce on top of the enchiladas. Evenly spread the sauce over the enchiladas. Sprinkle the top of the enchiladas with cheese, if desired.
Next, cover the enchiladas with aluminum foil and place them in the oven for 20 minutes covered, then uncover for the last 5-7 minutes until the cheese is slightly brown and melted on top. After that, allow the enchiladas to cool for 5-10 minutes before serving. Top with fresh cilantro, sour cream, and diced red onion if desired.

A plate of two sweet pork enchiladas topped with diced tomatoes, red onion, avocado, sliced jalapeños, and sour cream.

Anything else to consider?

You can easily prepare the pork ahead of time for this recipe and store it in an airtight container. We recommend storing the meat in the fridge for up to 4 days, but beyond that, it needs to be stored in the freezer. This is a great recipe to prepare ahead for when dinner time rolls around and you're in the mood for Mexican food. If you prefer to fill the tortillas with less pork, you may have some leftover pulled pork. In this case, you can freeze the remaining pork. This recipe pairs well with cilantro lime rice, Mexican rice, homemade salsa, homemade guacamole without tomato, black beans, pinto beans, or refried beans.

Our favorite toppings for the enchiladas are chopped cilantro and red onion. You can also add sour cream, salsa, or cilantro lime dressing. These enchiladas have become a family favorite.

We hope you enjoy a favorite recipe of ours that tastes like the real deal!

Are these enchiladas GF/DF?

These pulled pork enchiladas can easily be made gluten-free. You will need to use a gluten-free red enchilada sauce for the sweet pork recipe like Siete. You should also use corn, almond, or gluten-free tortillas in place of a flour tortilla. As always, make sure each individual ingredient you use is gluten-free.

This recipe can be easily made dairy-free. Omit the cheese or use a dairy-free alternative. As always, make sure each individual ingredient you use is dairy-free.

If you're looking for other easy dinner recipes, check these out:

If you make these sweet pork enchiladas, please let us know how the final product turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!

Easy, Homemade Slow Cooker Sweet Pork Enchiladas

Olivia & Annie

These sweet pork enchiladas are sure to become a new favorite, easy dinner option! They use our favorite Sweet Pork (No Soda) recipe.

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 6

Course Main Course

Servings

Calories 370 kcal

Ingredients

▢ 1 recipe of Sweet Pork (No Soda) (recipe linked here)
▢ 8 medium tortillas (corn, flour, or almond flour)
▢ 15 ounces of green enchilada sauce
▢ 1 cup low-fat Mexican shredded cheese + additional if desired

Instructions

Prepare our sweet pork recipe in the crockpot. Be aware that it will need to be in the crockpot for 5-6 hours. Follow the recipe linked here for the sweet pork.
Once the pork is prepared, preheat your oven to 375 degrees. Spray a 9x12 pan with olive or avocado oil nonstick cooking spray.
Place ⅓ cup of the enchilada sauce at the bottom of the pan. Spread it around with a spoon until there is an even layer of sauce.
On a separate plate or cutting board lay a tortilla down. Place about 5 ounces of sweet pork in a line down the center of the tortilla (if you are using corn tortillas, you may not be able to use a full amount in one tortilla). Sprinkle with cheese if desired. Roll up the tortilla. Place the filled tortilla seam side down in the 9x12 baking dish. Repeat this with the remaining tortillas. Line the tortillas next to each other until you have a full pan.
Using a spoon, place the remaining enchilada sauce on top of the enchiladas. Evenly spread the sauce over the enchiladas. Sprinkle the top of the enchiladas with cheese, if desired.
Cover the enchiladas with aluminum foil and place them in the oven for 20 minutes covered, then uncover for the last 5-7 minutes until the cheese is slightly brown and melted on top. Allow the enchiladas to cool for 5-10 minutes before serving. Top with fresh cilantro, sour cream, and diced red onion if desired.

Notes

We often provide tips and suggestions for how a recipe can be created to be dairy-free, gluten-free, vegetarian, or vegan. It is your responsibility to select and use products as well as work in an environment that will meet those criteria. We are not responsible for any reaction or adverse event that may result from making our recipes.

NUTRITION

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The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.