That calls for a margarita, yes.
I’m so excited to share a combination I adore: pork and pineapple. It sounds unexpected, but the sweet, caramelized pineapple paired with savory roasted pork is truly sensational.
Right now I’m borderline more excited about this pairing than about chocolate and peanut butter, which is saying a lot. Lately I’ve been indulging in a crunchy chocolate treat with peanut butter, but this pork-and-pineapple combo has stolen the spotlight.
I developed a pork-and-pineapple taquito recipe for my cookbook, and while the taquitos are one of my favorites, I wanted to try the flavor pairing as enchiladas for a cozy dinner. The result is rich, bright, and slightly spicy — an ideal match for a salty-rimmed margarita and warm sunshine.
This spring my ingredient obsession has been pineapple. I’ve already made multiple recipes and have several more planned. Pineapple works in savory dishes, desserts, and cocktails, and here it becomes caramelized and deeply flavorful alongside roasted pork.
If you love pulled pork with BBQ sauce, you’ll likely enjoy it with caramelized pineapple too. The pineapple roasts until golden and sticky, complementing the pork’s savory richness. This version of the pork has a little heat from jalapeño and chipotle; omit those if you prefer milder flavors.
Yes, this recipe takes a bit of effort: marinate, roast, shred, fill tortillas, and bake. Much of the time is passive, though, and the results are absolutely worth it.
The filling is mixed with a touch of cheese and a simple chipotle enchilada sauce so the pork and pineapple remain the stars. The enchiladas are finished with more sauce and cheese, then baked until bubbly. Serve with extra caramelized pineapple, creamy avocado, sour cream, and fresh cilantro — and yes, guacamole is a must.
Roasted Pork and Caramelized Pineapple Enchiladas
Roasted Pork and Caramelized Pineapple Enchiladas
4
generously
1
Pin Recipe
Leave a Review »
Ingredients
- 2 pound pork butt or shoulder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup cubed fresh pineapple
- 1/4 cup pineapple juice
- 1/4 red onion, chopped
- 1/2 jalapeño, seeded and diced
- 1 chipotle pepper in adobo sauce
- 8 ounces white cheddar cheese, freshly grated
- 12 to 14 (4-inch) flour or corn tortillas
- For serving: fresh cilantro, sour cream, avocado, extra pineapple
Easy Chipotle Enchilada Sauce
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 2/3 cups low-sodium chicken stock
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 2 teaspoons adobo sauce from a can of chipotle peppers
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
-
Trim excess fat from the pork and cut it into 1-inch cubes, removing any bones.
-
Blend the pineapple, pineapple juice, red onion, jalapeño, and chipotle pepper in a food processor until smooth. Place the pork in a bowl or resealable bag and cover with the pineapple puree. Refrigerate to marinate for 2 hours to overnight.
-
Preheat the oven to 425°F. Place the pork and the remaining cup of pineapple in a baking dish and roast for 30 to 35 minutes, until the pork reaches 145°F. Let the pork cool slightly, then shred with two forks or in a stand mixer. Stir in 1/4 cup enchilada sauce and about 1/3 cup grated cheese.
-
Reduce the oven to 350°F and spray a 9×13-inch baking dish with nonstick spray. Spread some enchilada sauce on the bottom. Dip each tortilla lightly in sauce from a shallow plate, add 2 to 3 tablespoons of the pork mixture, roll, and place seam-side down in the dish. Pour remaining sauce over the enchiladas and top with the remaining cheese. Bake 25 to 30 minutes. Serve with sour cream, cilantro, extra pineapple, and avocado.
Easy Chipotle Enchilada Sauce
-
Heat olive oil in a saucepan over medium heat. Whisk in the flour and cook until golden, about 2 minutes. Add the stock, tomato sauce, tomato paste, adobo sauce, chili powder, cumin, onion powder, garlic powder, smoked paprika, cayenne, salt, and pepper. Bring to a simmer, reduce heat to low, and cook 5 minutes. If the sauce thickens too much, whisk in a little stock.
Did you make this recipe?
Be sure to tag your photos with #howsweeteats. I appreciate you so much!
La la la la la — we’re on an island. Serve these enchiladas with a cold margarita and savor the tropical, savory flavors.