One pork shoulder--three ways!

I love it when I can buy a few key ingredients and know that they will cover multiple meals. One reason our family loves pork shoulder so much is exactly that. My hubby and I love it for the ease and we all love it for the taste!

We live in the Midwest where pork is king. Under normal circumstances, we wait for sales and stock up, so we usually have 2 or 3 big (7-8 pound) pork shoulders in the deep freeze. We can get it here for as low as $.98 per pound, so it's incredibly economical.

I'll share three different styles of preparation for the pork shoulder over the next three posts. We do all three of these with one large pork shoulder. This time around, we cut the shoulder in half. The bone side was smoked by my amazing hubby in our PitBoss smoker--low and slow overnight. Delicious.

Today's recipe is for Carolina Pork Wraps.

This mix of flavors is really yummy and appeals to crowds of all ages in our house.

Ingredients

Smoked pork shoulder, warm and shredded (can also cook it in a Crock Pot or Instant Pot)
Medium-size tortilla shells
Cabbage or a sweet salad kit, like Dole’s Sunflower Crunch
BBQ sauce (we like to make our own or use Cookie’s Sweet Hickory)
Shredded cheddar is optional. My hubby and kids like the addition.

I like to warm the tortillas slightly in the microwave first so that they wrap easily. Then, simply put all the ingredients in the shells and roll them up! I like to toast them on a big griddle so that everyone’s wrap is done at the same time, but you could also use a simple skillet on the stove top. Be sure to flip them so that all sides get toasty.

I hope you enjoy them as much as this cute girl!

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