Pulled pork soft tortillas

Irisa Raina 9

By
@Irisa

These directions are for a frozen roast, if you use one that has been in the refrigerator shred the pork and then follow the rest of the directions.
If you can’t find the sauce in your area you can go to:
www.olerayssauces.com


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Rating:

Comments:

Serves:

8

Prep:

30 Min

Cook:

4 Hr

Method:

Slow Cooker Crock Pot

Ingredients

½ smoked pork roast { smoked pork roast recipe on jap }
4 stalks of celery slice thin
¾ cup minced white onions
1 large jalapeño pepper { minced } remove the seeds and veins for less heat
1 tablespoon salted butter
2 teaspoons turbinado sugar
1 – 16 ounce bottle ole ray’s peach-a-licious bbq sauce
¼ cup water to swish the bbq sauce out of the bottle

FOR THE GARNISH:

¼ red onion roughly chopped
lettuce shredded
4 ounces extra sharp cheddar cheese { grated }
stand’n stuff soft four tortillas’

Directions Step-By-Step

1
Put the roast in a Crock pot with the celery, turn it to high and let it get totally hot. Meanwhile sauté the onions and jalapeño peppers in the butter and sugar. Once the peppers are soft and the onions start to caramelize set them aside.
2
Once the pork is hot, keep the crock on { turn it down to low } and shred the pork, leaving the celery in the pot .
Once you have the pork all shredded put it back into the crock, add the BBQ sauce, onions, peppers and water.
3
Depending on when you wish to eat, either put the crock on high or low.
Rough chop the red onions, shred the lettuce, and grate the cheese. These will go on the top of the pulled pork.
4
Heat your oven to 325 and put the soft tortillas to get them hot, we like them a little bit crispy so we leave them in a bit longer, but you can also serve them just soft and warm. Then go ahead and stuff the tortillas’ in any way you would like.

About this Recipe

Main Ingredient: Pork
Regional Style: American