Jacob and I are pretty much obsessed with the pulled pork recipe I made a few months ago. We've made it like 5 times since. I think the Garland Jack's Secret Six Sweet Brown Sugar sauce might be the secret ingredient and we will not risk using any other sauce.
As much as we do love it, eating pulled pork sandwiches for a week straight does get a little old. I decided to give tequitos a shot and that might have been the best decision I've made. Amazing. Again, pretty sure the magic sauce makes them extra delicious.
This is a great, and easy, way to reinvent leftovers. So you must go buy a big ol' pork butt, make my pulled pork, and then a couple days later make these tequitos. Now. Go!
BBQ Pulled Pork Tequitos
10 to 15 corn tortilla
1/4 cup oil
Sour Cream for Dipping
Pour 1/4 cup oil into a small skillet and warm over medium-low heat. Place one tortilla in the skillet at a time. Cook them only about 10 seconds per side; you just want to get them warm, flexible, and coated in oil.
Remove tortilla from the skillet and place on a plate. Put 2 tablespoons or so of the pulled pork in the center of the tortilla and roll up as tightly as you can; the tortilla will still be HOT so be careful! I sometimes use tongs to help roll.
Set prepared tequitos on a cookie sheet. Continue above process for remaining tortillas.
Bake at 375 degrees for 15-20 minutes, or until golden brown. Allow tequitos to cool for 5-10 minutes before serving. We like to dip them in sour cream!