Quick Pulled Pork Chica-dillas

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I make this recipe all the time, my kids and every single visitor whose eaten them LOVES them! I sometimes use a pork shoulder or other cut, and it doesn't matter in the least, it is always wonderful. We eat it in tortillas (flour or corn, or indian chapati bread and sandwiches. Awesome recipe, as all of hers are!

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This recipe is SOOO good!! I have made it many many times and my friends and family love it!

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My husband and I really liked this! I used a 1.5 lb. pork tenderloin and let the liquid simmer uncovered after I shredded the meat to let it thicken.

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Loved this recipe! it's a simple twist to the standard BBQ pork. I too made it in the crockpot, didn't use the beer ( crocks don't need much liquid the papaya nector generally comes in 12 oz cans so i freeze the extra in ice cube trays. convenient for future recipes. papaya is a great tenderizer. i use it often in beef and pork marinades.

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Made these for my family and they loved them! Thanks Ingrid.

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I used a crock-pot as its not too much different then what she calls for, and also seared the tenderloins, after light salt and pepper, on all sides before putting it in the pot.

There weren't any chipotle peppers in my grocery but I had some leftover canned roasted red pepper in the fridge and those worked out great. Because I was leaving out some flavor and heat by using the roasted red peppers I used Sweet Babby Rays Chipotle Honey BBQ sauce, in stead of plain BBQ.

After a few hours in the crock-pot I cut the tenderloins in half and let them simmer another 20min or so. Then I poured all of the liquid out of the pot into a bowl and pulled the pork using two forks. I mixed some more BBQ sauce with the now pulled pork and added some of the liquid i took out earlier until it had the constancy i desired, you can make it as juicy as you want!

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I've made these several times now with only raves from everyone. Absolutely tasty!

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My family loved this recipe and I've made it three times already. I couldn't find the anchoite chile but it tasted fine without it.

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For those that mentioned dried out meat, try this: Instead of cutting the pork before it was cooked, I took 2 small pork loins, left them whole and slashed gashes in each side. I salt and peppered and seared all sides in a little oil in a hot pan. THEN I added the beer, peppers, etc. Cooked covered over very low heat for about 2 hours. The tenderloins cooked through while staying very moist and shredded perfectly with just a fork. (I'm certain you could do this in your slow cooker, too. I kept the meat out and reduced the sauce a bit then added it back in. Served the chica-dillas with lime-cilantro rice with burst cherry tomatoes and black beans. A nice twist on a quesadilla. I froze the leftover meat and later used it for cuban sandwiches!

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This took about 90 minutes (I don't know what universe this would take an hour in and I thought it was so-so. After an hour of cooking the tenderloin was a bunch of tough little cubes that were hard to shred. And despite the laundry list of ingredients, at the end it basically tasted like slightly spicy BBQ sauce. You could probably add a chipotle or two and some adobo to ready made pulled pork and have it turn out pretty much the same. The avocado was a nice touch, though.