PULLED PORK BARBECUE BURRITOS
- 3/4 c
- prepared pulled pork barbecue (*see note in step #7*)
- 1 large
- flour tortilla (chi-chi's is my fave)
- 1/2 c
- grated extra-sharp cheddar cheese
- 1 Tbsp
- chopped sweet onion
- 3 medium
- dill pickle chips or 1 sandwich slice
- 1 tsp
- prepared yellow mustard
1 large pork butt or shoulder roast (4-6 lbs.)
2 tsp salt or hickory smoked salt, your choice
1 bottle barbecue sauce, your favorite
6 quart or larger slow cooker with removable stoneware bowl or roasting pan and aluminum foil
heat-proof bowl for draining juice
platter or bowl for pulling pork
meat lifters, optional but helpful
1 Place oven rack in center position and set oven control to "broil."
2 Place pork in bowl that has been removed from slow cooker or in roasting pan.
3 Sprinkle all sides of roast with salt
4 Place uncovered in oven and broil for 15 minutes.
5 Remove from oven, turn the roast over and broil for additional 15 minutes.
6 Remove from oven.
7 For slow cooker method:
Return bowl/insert to slow cooker base, cover with it's lid; set on low heat and cook for 6 to 8 hrs (until meat pulls apart easily.)
8 For oven method:
Cover roasting pan tightly with aluminum foil, set oven to 250 degrees F, cook for 6 hrs or until meat pulls apart easily.)
9 When meat pulls apart easily, carefully remove to platter; drain juices from bowl or pan.
10 Using two forks, pull meat apart and discard all fat and bone.
11 Return meat to slow cooker or roasting pan, add barbecue sauce and mix well.
12 Cover with lid or foil (depending on which method is used); set slow cooker on high and reheat for 20-30 minutes, or if using oven, reheat in oven at 350 degrees F for 15-20 minutes.
13 Serve as desired.
14 Refrigerate or freeze leftovers.