North Of The Border Recipe
Savory pulled BBQ pork, roasted red peppers, onions, corn and pepper jack cheese, fried in two flour tortillas, garnished with sour cream and fresh cilantro, served with Mexican rice and a side of our fresh roasted garlic Toast salsa.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Pulled Pork
Rub the pork shoulder with your favorite seasonings, place it in a slow cooker, and cover it with BBQ sauce. Cook on low for 8 hours or until tender. Once cooked, shred the pork using two forks.
Prepare the Filling
In a skillet, sauté chopped onion until translucent. Add roasted red peppers and corn, cooking for an additional 3-4 minutes. Mix in the shredded pulled pork and pepper jack cheese until combined and cheese is melted.
Assemble the Tortillas
Take a flour tortilla, fill it with the pulled pork mixture, and fold it in half. Repeat with the remaining tortillas.
Fry the Tortillas
Heat oil in a frying pan over medium heat. Fry each tortilla on both sides until golden brown and crispy, about 3-4 minutes per side.
Prepare the Sides
Serve the fried tortillas garnished with sour cream and chopped cilantro. Serve with Mexican rice and a side of roasted garlic toast salsa.