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Active Time : 30 minutes
Total Time : several hours
Serves : 8 servings


  • 1 (3 pound) pork butt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 16 ounce jar Carlita Medium Thick And Chunky Salsa
  • 1 14.5 ounce can reduced sodium chicken broth
  • 1 28 ounce can medium enchilada sauce
  • 1 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 18 Carlita Soft Taco Style Corn Tortillas
  • 4 cups shredded Monterey Jack cheese


Salt and pepper pork to taste; rub with cumin and chili powder. Place in a slow cooker; add salsa and chicken broth. Cook on HIGH 6-8 hours or LOW 8-10 hours or until very tender.

Remove pork from slow cooker; remove any fat and shred pork (about 5 cups). In medium bowl, combine enchilada sauce, sour cream and cilantro.

Place ½ cup sauce in bottom of a 13x9-inch baking dish. Layer with 6 tortillas, half the shredded pork, 1 cup sauce and 1½ cups cheese. Repeat layers ending with tortillas, sauce and 1 cup cheese.

Bake in a preheated 375°F oven 35-40 minutes or until bubbly and golden brown. Let stand 10 minutes before serving.

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