Barbecue. Pork. Crock pot. Tortillas. Cheese. You have the information you need. Now go forth, put on your Jetsons water wings and float down the river of easy peasy lemon squeezy.
By Julia Mueller
- 5 pound pork shoulder roast (bone-in recommended)
- 18 ounces homemade or store-bought barbecue sauce
- 6 flour tortillas
- 8 ounces cheddar or jack cheese (I used a combination of both), grated
- 6 ounces homemade or store-bought barbecue sauce
- Place the pork shoulder roast in a crockpot and pour 18 ounces of barbecue sauce on top
- Cover the crock pot and place it on its lowest setting, allowing it to cook for 8 to 10 hours
- The pork is finished when the meat is easily shreddable and falls off the bone. Carefully place the roast on a cutting board and using a couple of forks, shred the pork. Place the shredded pork back in the crock pot with the juices, discarding any bones or excess fat.
- Preheat the oven to 400 degrees F.
- Spray or lightly oil a casserole dish
- Add desired amount of pulled pork to 6 to 8 tortillas. Wrap them tightly and lay them close together in the casserole dish.
- Pour desired amount of barbecue sauce on top of the wrapped pulled pork (for me, this was about 6 ounces, but feel free to douse!)
- Sprinkle grated cheese on top and bake in the oven until tortillas begin turning brown and cheese is melted, about 15 to 20 minutes.
- Serve with your favorite toppings (sour cream, avocado, green onion) and favorite side dishes (beans and cauliflower rice!)
As a fitness and nutrition enthusiast, Julia writes a food blog called The Roasted Root, where she share recipes that are mostly vegetable and meat based along with stories of her travels and day-to-day activities. Julia loves enjoying fresh home cooked meals with her friends and family, and the process of developing recipes, photographing, and sharing them.