Pumpkin-Spiced Dr Pepper Pork Shoulder Breakfast Enchiladas

Ingredients

For the Pork Shoulder:
- 3 pounds pork shoulder
- 1 can Dr Pepper (12 oz)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
- 1 teaspoon ground spices (such as cinnamon, nutmeg, and allspice)

For the Enchilada Filling:
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 6 slices bacon, cooked and crumbled
- 2 eggs, beaten
- 1/2 cup cream
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup peas, thawed
- 1/2 cup walnuts, chopped
- 1 cup cheese, shredded (cheddar or similar)

For Assembly:
- 8 taco shells
- Cooked angel hair pasta (optional, for side)
- Additional cheese for topping

For the Spicy Pineapple Sauce:
- 1 cup pineapple, crushed
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon ground ginger

Instructions

1. Prepare the Pork Shoulder:
- Preheat the oven to 325°F (163°C).
- Place the pork shoulder in a roasting pan.
- In a bowl, combine Dr Pepper, chopped onion, minced garlic, soy sauce, ground ginger, and spices.
- Pour the mixture over the pork shoulder, ensuring it's well-coated.
- Cover the roasting pan with foil and bake for approximately 3 hours, or until the pork is tender and easy to shred.

2. Make the Enchilada Filling:
- In a mixing bowl, combine pumpkin puree, brown sugar, crumbled bacon, beaten eggs, cream, baking powder, and baking soda.
- Mix in peas, chopped walnuts, and shredded cheese.
- After the pork is cooked, shred the meat and add it to the pumpkin mixture.

3. Assemble the Enchiladas:
- Preheat the oven to 350°F (177°C).
- Fill each taco shell with about 1/3 cup of the pork-pumpkin mixture.
- Arrange filled taco shells in a baking dish and top with additional cheese.
- Bake for 20 minutes, or until the cheese is bubbly and golden.

4. Prepare the Spicy Pineapple Sauce:
- In a small saucepan, combine crushed pineapple, soy sauce, brown sugar, and ginger.
- Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until slightly thickened.

5. Serve:
- Serve enchiladas warm with spicy pineapple sauce drizzled over the top.
- Pair with cooked angel hair pasta on the side if desired.

Total Time

PT3H30M
3 hours and 30 minutes

Type of Dish

Breakfast

Keywords

Gourmet Breakfast, Pumpkin Enchiladas, Dr Pepper Pork, Spicy Pineapple Sauce, Easy Brunch Recipe, Holiday Brunch, Savory Breakfast, Baked Enchiladas, Pork Breakfast Enchiladas, Hearty Breakfast

Recipe Yield

Serves 4 adults

Calories

Total: 3,200 calories

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