• 

I had made some pork roast, anticipating that is was going to make some easy enchiladas. Well, unfortunately I didn’t have enough enchilada sauce or the green chile’s, that I thought I had. I thought for sure I could make it to the store to go pick some up. Unfortunately the trip to the store didn’t happen and I needed to use the pulled pork.

My husband loves BBQ pulled pork sandwiches, and that is exactly what he made himself when I made the pork roast initially. So I thought instead of the traditional enchiladas with the chiles and the enchilada sauce, why not make the sauce more BBQish.

• 

I cut up an onion and ginger and let them simmer with some other spices, while I cut up the garlic and celery; I wanted the “sauce” to have some crunch in it. When the onions were transluscent, I added the celery and garlic with a sprinkle of salt.

While the vegetables were simmering on low, I got the sauce ready. I added about half a cup of my favorite BBQ sauce with about a fourth cup of fresh brewed coffee, and a few tablespoons of mustard. I poured the sauce on the vegetables and let it simmer for about 15 minutes. I wanted the sauce to infuse into the vegetables.

• 

I layered this BBQ enchilada, just like my easy enchilada recipe. Thin layer of sauce, corn tortilla shells, meat, sauce, cheese, and repeat. I topped with some thinly sliced green onions and some BBQ sauce.

This is another great recipe to double and freeze for later. And you can easily substitute your favorite meat; ground beef or chicken works easily too. Or if you want a more traditional enchilad recipe, I also have an easy enchilada recipe that is delicious too.

Ingredients

• 3-4 cups pulled pork (already cooked)
• 1 teaspoon mustard seeds
• 1 teaspoon anise seed
• 1 onion, sliced
• 3-4 cloves of garlic, minced
• 2″ of ginger, grated
• 4 stalks of celery sliced
• 1/2 cup BBQ sauce
• 1/4 cup fresh coffee
• 2 Tbspn mustard
• Package of soft corn tortilla shells
• 1-2 cups shredded cheese

Directions

• Grate the ginger, slice the onions and add to a warm skillet, medium to medium high, along with the mustard seeds and anise seeds.
• Wash and slice the the celery. Mince the ginger and add to skillet when the onions are translucent.
• When everything is fragrant, about 3-4 minutes, add the mustard, BBQ sauce, and coffee and stir. Let everything simmer for about 10-15 minutes.
• In a 9×9 pan start your layers: thin layer of sauce, corn tortilla shells, meat, sauce cheese, corn tortilla shell, meat, sauce, cheese.
• Top with freshly sliced green onions and a drizzle of BBQ sauce.
• Pop in a preheat 350° oven for 30-45 minutes until heated thoroughly.

•