I have some tiddlywinks for you.
Watch Super 8. Call me juvenile but the script knocked my socks off.
Read Salt, Sugar, Fat. Very well written and full of need-to-know information. By the time I reached Page 6, I determined no taste bud would be the ruler of me. And then I reached for the bag of pastel-colored leftover Easter M&Ms. Tomorrow’s another day.
Even if California is punching me in the face with allergies, the wildflowers are beaaaautiful right now. Worth a stroll up face-punch mountain.
My current Guilty pleasure. Pssssh My name is Julia and I’ll be your tour guide through ADD-ville today Pssssh.
You just learned so much about me.
And here’s where I get all Shakira La Tortura-style with barbecue sauce instead of paint.
As if barbecue pulled pork isn’t delicious enough on its own, does it really need to get cozy and secure in a tortilla, anchovied in to a casserole dish, smothered with barbecue sauce and adorned with cheese? In a word, yes.
My honey punkin sugar pop swore up and down that there was no way bbq pulled pork enchiladas would turn out well, bless his doubtful soul. No sooner looked but they loved. When tortilla meets bbq, balance is achieved in the universe and I’m pretty sure there are ancient Egyptian hieroglyphics that say the same thing. I’m not one to boast but this one’s a bell ringer.
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.
BBQ Pulled Pork Enchiladas
For the Barbecue Pulled Pork
- 5 pound pork shoulder roast bone-in recommended
- 18 ounces homemade or store-bought barbecue sauce
For the BBQ Pulled Pork Enchiladas
- 6 flour tortillas
- 8 ounces cheddar or jack cheese grated, I used a combination of both
- 6 ounces homemade or store-bought barbecue sauce
To Make the BBQ Pulled Pork
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.
To Make the BBQ Pulled Pork Enchiladas
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!)