This Wholey Porkamole recipe features pork-filled tortillas and Tex-Mex toppings like Cheddar cheese, guacamole and olives. It's a perfect go-to recipe when you want to mix up your traditional taco night foods. Instead of having chicken or beef, why not fix this zesty and unique pulled pork recipe for your friends and family? It's one of those wild and crazy recipes that's sure to get you more than a few compliments from those at the dinner table!
Tip: You can prepare the tortillas through the baking step up to 24 hours ahead of time and store them in an airtight container.
Serves10 (1 taco cup each)
Preparation Time15 min
Cooking Time5 min
- vegetable cooking spray
- 10 whole wheat or flour tortillas (6-inch)
- 1 container (18 ounces) refrigerated cooked barbecue sauce with shredded pork (about 2 cups)
- 1 cup Pace® Chunky Salsa
- 1/4 teaspoon ground chipotle chile pepper
- shredded Cheddar cheese (optional)
- guacamole (optional)
- sour cream (optional)
- sliced ripe olives (optional)
Preheat the oven to 350 degrees F. Spray 10 (3-inch) muffin-pan cups with the cooking spray.
Wrap the tortillas between damp paper towels. Microwave on HIGH for 30 seconds or until the tortillas are warm. Fold 1 tortilla into thirds to form a cone shape. Press the tortilla cone, wide end down, into a muffin-pan cup. Repeat with the remaining tortillas, rewarming in the microwave as needed.
Bake for 5 minutes or until the tortilla cones are golden. Remove the tortillas from the pan and cool on wire racks.
Heat the pork, salsa and chipotle chile pepper in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.
Spoon about 1/4 cup pork mixture into each tortilla cone. Top with the cheese, guacamole, sour cream or olives, if desired.