Mike Chavez
TVWBB Fan
For a change I took some good pulled pork cooked with a southwestern rub consisting of chilie powder, chipolte powder, cumin, turbano sugar, oregano, and salt. Cooked @ 235 to 250 for 15 hours. Using 3 apple and 1 hickory chunks. After pulling pork set aside. Soften some corn tortillas by placing in hot oil for about 15 seconds on each side and stacking on paper towels. Place small ammount of pork in the middle of a tortilla and roll tightly. Hold together with tooth pick. Pan fry untill just lightly browned. Be sure to season with salt as they come out of the pan. I like to use Pace Pecante sauce or guacamole for diping. I made these for my friends birthday party this past weekend and they got gobbled up as quick as I could make em.