• 1 1/2 lbs. pork tenderloin
  •  Stonewall Kitchen Baby Back Rib Sauce
  • 1 Tbsp. olive oil, plus more to heat tortillas
  • 1 red bell pepper, cored and cut into 1/2-inch strips
  • 1 green bell pepper, cored and cut into 1/2-inch strips
  • 1/2 cup onion, sliced
  • 6 8-inch flour tortillas


  1. Preheat oven to 300 degrees F.
  2. Cook for 1-2 hours, or until the pork pulls apart in strings with a fork.
  3. Shred pork. Then add additional Baby Back Rib Sauce to taste.
  4. Heat olive oil in a large saut&eactute; pan over medium heat. Add bell peppers and onion. Sauté until tender and slightly caramelized. Remove and set aside.
  5. Wipe pan clean. Add olive oil to just coat the bottom of the pan. Add tortillas one at a time and cook on each side until golden brown. Wrap pork and vegetables in each tortilla and serve.
Serves 6.

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