Wash zucchini, trim ends, cut lengthwise, spoon out seeds to make a boat.
Rub zucchini with olive oil and place on a baking sheet, skin side down. Bake for 20–25 minutes or until zucchini has softened.
Meanwhile, in a large pan, mix the pulled pork, green chiles and chicken broth. Heat to simmer while zucchini is baking.
Heat enchilada sauce just to warm.
When zucchini is fully baked, pull from the oven. Place 5 oz warm enchilada sauce on a plate, top with 2 zucchini boats and fill with pulled pork. Drizzle with Valencia hot sauce. Garnish with cilantro.
We love this recipe as an entree but prepare it the same way and cut it into "chunks" after baking and serve it as a hearty appetizer.