Number of Servings

Ingredients: Quantity:
JTM Queso Blanco sauce 26 oz.
JTM RS BBQ sauce 52 oz.
JTM Sous Vide Pork 5.0 lbs.
USDA 8'' WG Tortilllas (110394) 26 each

Prep Time: 30 min.     Yields: 26
Desired Yield:



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Pulled Pork BBQ Enchiladas

JTM Products:


For best results, thaw Sous Vide Pork in cooler (<40F) for 48-72hrs.

From thawed state (Oven method)

1. Remove contents of bag (meat and juices) and place in a SS pan insert. Evenly break up the Sous Vide Pork to ensure proper mixing. Using your gloved hands shred the meat in smaller pieces.

2. Cover and place in a 350F oven for approximately 30-45 minutes (to an internal temp of 165F for 15 seconds HACCP Critical Control Point).

3. Remove from oven and add 1/2 of BBQ sauce to pork.

4. Place in a holding cabinet covered until service. (Hold at 145F or higher HACCP Critical Control Point)

*Note - Cooking times may vary with equipment

To Assemble enchiladas:

1. Place 3.0 oz (by weight) of JTM Pulled Pork in each USDA 8'' WG tortilla (110394) and roll.

2. Place the rolled enchiladas in the full size hotel pan

3. Drizzle queso blanco cheese and remaining 1/2 of bbq sauce over the enchiladas and bake in a pre-heated 350F oven 5 minutes or until cheese starts to brown.

4. Serve one enchilada per portion

Nutritional contribution:

1 enchiladas = 2.0 oz. M/MA + 1/4 R/O vegetable + 2.0 oz. Grain Equivalent

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.