The tricky part is getting the shells right, so I included extra pics of that. I ate this at Kody's parents house, and HAD to get the recipe. I was surprised to find it so simple! When Bonnie told me it was just taco seasoning in the meat I was VERY surprised! These are great! And amazing left overs too!
Above: Right b4 the light sour cream, and avocado. This is the closest I got
to a "finished photo". But after sour cream and avocado, roll it up n eat it....
Above: LIGHTLY buttered pan.
Above: Dan - Flat-handed spinning. Making sure it is lightly buttered.
Above: After tortilla was heated in pan
Shredded Pork Roll Ups
Flour tortilla shells
Pork Roast - 3-4 pounds
Mexican blend cheese
Taco seasoning approx. 1/4 cup per pound of roast
Light sour cream
-Trim pork roast of fat
-Put roast in crock pot with 1/4 cup water and cook on low 8-9 hours or over night.
-Drain liquid in crock pot, leaving about 3 tablespoons of the liquid in with the meat. If any more fat is visible, trim it off.
-Add taco seasoning, with 1/4 water and shred using 2 forks. Water may vary depending on how well you drained the meat, and also the moisture in the meat. After the meat is shredded it should be sitting in a little juice. Sloppy but not soupy. Taste the meat to make sure the taco seasoning is to your taste.The meat can either be stored in fridge, or used right away. (I like to think that it is better after sitting in the fridge for a day, but that may just be me... If you do this, heat the meat back up on low in a pot with a little extra water.)
-Lightly butter a pan over Med/Low heat, using a spoon with butter on it. Rub the back of the spoon over the hot pan. (see pic)
-In the very lightly buttered non-stick pan, over med/low heat, spin a tortilla shell. (see pic)Making sure the first side of the shell to touch the pan is semi-coated very lightly with butter. To do this, flat handedly spin the shell. (see pic)
-When it starts to bubble up, flip the shell. After flipping, wait about 10-15 seconds, and remove shell.
-Promptly after removing shell, top it with shredded pork, cheese, avocado, light sour cream, and fresh salsa.
-Roll up like a little burrito, and enjoy. The shell should be soft with a tiny hint of crispiness.
-Serve with chips and salsa and Stuffed Jalapenos.