Sweet Pork Chimichanga
These chimis are melt in your mouth fantastic. They take an extra step that the original version, but they are so worth that extra step.
Ingredients
- a 2 lb pork roast
- a 12 oz can of Coke
- 1/4 C. of brown sugar
- 1 bottle of honey BBQ sauce
- flour tortillas
- toothpicks
- slow cooker
- oil for frying
- toppings such as salsa sour cream and avocado
Instructions
- Put your roast in your slow cooker.
- Cover with the coke and the brown sugar.
- Cook on low for 4-6 hours.
- Pull the roast out of the slow cooker and shred.
- Dump the coke and brown sugar.
- Add the roast back to the slow cooker and cover with the bottle of BBQ sauce.
- Cook on low for 1 more hour.
- Warm up the tortillas so they are soft and foldable.
- Lay meat down the direct center of the tortilla, careful to not go all of the way to the edges.
- Fold the sides perpendicular to the meat over the meat.
- Roll the tortilla up from the bottom to the top, securing with toothpicks.
- Fry the chimis in 1 inch of vegetable oil, over medium heat on the stove top.
- Turn the chimis over when they start to turn golden brown.
- Serve with sour cream, salsa, avocados and cheese.