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4 Best Pork For Enchiladas: How Do You Make Pork Enchiladas Better?

Enchiladas can be made from chicken, beef, but pork is also another great choice.

However, does any cut of pork work in this Mexican recipe?

Let’s figure it out in this article.

How to choose pork for enchiladas?

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Enchiladas are a family favorite and they are easy to make.

The most crucial step would be the selection process to choose the best pork for this Mexican delicacy.

So refer to our tips below to see how to choose pork for enchiladas without any fuss:

1.     Choose a meat cut with pink and bright color

The key to having a good cut of meat is that it has to be fresh.

The fresher the pork is, the better your enchilada will be.

Therefore, when shopping for pork for enchiladas or any other dishes, look for a cut with pink and bright color, soft texture when touched, and doesn’t have any weird smell.

2.     A well-marbled cut will be the best, and the fat should be white instead of yellowish

The second thing to keep in mind when buying pork for enchiladas is to look for a well-marbled cut of meat.

A too fatty cut like pork belly won’t work because it will make your dish too greasy and hard to eat.

You can opt for a lean cut, but a cut with sufficient marbling fat content will be the wisest choice because it is enough to make your dish juicy and flavorful without being too dry or greasy.

3.     Buy pre-ground pork to save time and effort

Pork enchiladas can call for shredded pork or ground pork.

Shredded pork should be made from a whole fresh cut of pork that is slow-roasted until tender and easily pulled apart.

When it comes to ground pork, you can choose to buy pre-ground pork (fresh instead of frozen) for a more convenient way to save time and effort in the kitchen.

4 best pork for enchiladas

Are you wondering what cut of pork is best for enchiladas?

Here are our suggestions:

1.     Pork shoulder

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Pork shoulder is a popular cut that can be used in many recipes.

It comes from the bottom portion of the shoulder, near the forelegs of the pig.

Pork shoulder has a well-marbled texture but it is relatively tough, therefore, it is often slow-cooked until the meat is tender.

Pork shoulder can be used to make ground meat or pulled pork for enchiladas, so it is your choice to opt for either fresh pre-ground pork shoulder or a whole cut of pork shoulder that will be simmered and pulled apart before cooking in an enchilada.

2.     Boston butt

Pork Shoulder Butt Roast Bone-In Step 1

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The second cut you can try for pork enchiladas is Boston butt.

Boston butt, or pork butt, is actually the cut from the upper portion of the shoulder area instead of the butt.

It is quite similar to pork shoulder in both flavor and texture, that’s why you can see these two cuts are often used interchangeably in most recipes.

Boston butt is also a bit fattier than pork shoulder, so it will be juicy and more flavorful when cooked.

3.     Pork tenderloin

Fresh Brand – Pork Tenderloin, Boneless, 1 lb

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Pork tenderloin is a desirable cut of any home cook.

It is the leanest and most tender cut of pork that can melt in your mouth when properly cooked.

This is why pork tenderloin is also the most expensive cut of pork.

Pork tenderloin takes less time to cook thanks to the tender texture, and it can be used in the ground or in shredded form.

4.     Pork loin

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Pork loin is another lean cut that can be used to make enchiladas.

It comes from the loin section with very little fat content, making it have a milder taste and dry texture.

Pork loin can be quite tough if overcooked.

Therefore, the best way to have it for enchiladas is grinding pork loin with some additional fat trims.

The bottom line

Pork enchiladas are a delicious and filling Mexican dish.

It is simple to make and the chance of success is very high as long as you have a good cut of pork.

The ideal cuts for pork enchiladas are pork shoulder, pork butter, tenderloin roast, or pork loin.

These cuts can come with different flavor profiles, textures, and prices, but they all work great in an enchilada recipe.

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