pulled pork enchiladas with smoke-roasted red sauce


  • 1 Head bulb garlic

  • 1 1/2 Pound Tomatoes, fresh

  • 1 Whole onion

  • 2 Tablespoon chili powder

  • 2 Teaspoon cumin

  • To Taste Hot Pepper Sauce

  • 1/4 Cup Enchilada Sauce

  • 3 Cup Pork, pulled

  • 8 Whole flour tortillas

  • 1 Cup Monterey Jack Cheese, shredded




When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.


Slice the top off of the head of garlic and wrap it in tinfoil. Place the wrapped garlic, tomatoes, and onion halves directly on the grill grate.


Cook for 10-15 minutes, or until the tomato skins have split and the onion and garlic have started to soften. Turn the grill to 375℉ and close the lid to preheat while you prepare your enchiladas.


Remove the tomatoes from the vine and take the foil off of the garlic. Transfer the tomatoes and onions to the blender, then squeeze the softened garlic out of its skin into the blender. Add the chili powder, cumin, salt, and hot sauce (optional) to the blender. Hold the lid on at an angle to allow steam to escape.


Blend until the sauce is smooth. If the sauce seems too thick, add a tablespoon of water at a time until desired consistency is reached. Spoon a thin layer of sauce on the bottom of a 9” x 13” baking dish.


Mix 1/4 cup of enchilada sauce with the pulled pork in a large bowl. Toss gently with a spoon to combine.


Fill each tortilla with approximately 1/3 cup of the pulled pork mixture and a few tablespoons of cheese. Roll the tortilla and place seam side down in the baking dish. Repeat with the remaining tortillas and pork until the pan is full.


Cover with remaining enchilada sauce and shredded cheese.


Place the pan directly on the grill grate and bake until the sauce is bubbly and the cheese is completely melted, approximately 25 minutes. Enjoy!