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Enchiladas Verdes

Enchiladas Verdes


Pork Shoulder or Butt

1 Tbs Rosebud's Guaca Salsa per lb. pork

Avocado or other high heat oil

1.5-2 cups Broth, Tomato Juice, Orange Juice, pale amber beer, or a mixture of these

1 lime

1 jar Verde Salsa

 Medium Tortillas 

Cheese and/or Sour Cream

Sides, such as rice, beans, guacamole, and veggies. 

Preheat oven to 300⁰F. Rub pork with Guaca-Salsa. Heat 1 Tbsp oil in pan or dutch oven. Sear pork on medium-high heat until browned on each side. Leave pork in dutch oven or put in high-sided roasting pan. Add liquid(s) of your choice to pan and squeeze juice of lime over pork. Bake in oven for about 1 - 1 1/2 hours per pound, until meat reaches about 190⁰F inside thickest part. Bone-in roasts will take more time. Check periodically, and if liquids in pan evaporate before roast is done, add water or more liquid. When roast is done, you should be able to shred the meat easily with a fork.

Increase oven heat to 400F. Once meat is shredded, soak your tortillas in the Verde salsa for a few seconds. Then fill tortillas with shredded meat. Spoon about a third of the remaining Verde over meat before rolling tortillas and placing in a baking dish, seam side down. You can usually fit about 8-10 tortillas in a 9x13 baking dish, depending on how much meat you fill the tortillas with. Top with remaining salsa and some cheese, bake for 15 minutes, or until cheese is bubbly and golden. Serve warm with sour cream and veggies, such as lettuce and tomato.

You can also use shredded beef or chicken, or veggies instead of pork if you desire. 

For a simple guacamole, add 1 Tbsp Guaca-Salsa per one avocado, and mash with a fork.