I’m here to save you from the same-old same-old pulled pork sandwiches. The other day we made up some awesome pulled pork nachos and today we are making pulled pork flautas! Although there a a few steps involved here, they can easily be broken down in order to make dinner time prep super easy and yet you still get to end up with a delicious dinner that is far from ordinary or boring.
I encourage you to make a up a big batch of your favorite pulled pork recipe some weekend and then divide it up into freezer bags to use later. This recipe and this recipe are both very versatile and will work perfectly for making these flautas, not to mention so many other recipes. I find pork shoulder on sale quite often and you can score a huge one somewhere in the neighborhood of 6 pounds often for less than $15 dollars. That will make a lot of dinners for a family of 4! Do the bulk of the work once and have a good 3 to 4 dinners on the table later without a ton of work. I can’t encourage you enough to give this a try and see how much it reduces meal time stress or last minute eating out.
I also think a great way to add to the freshness factor of a meal, even when it’s winter, is by adding some fruit or veggies. Adding this fruit salsa was easy and you can actually just keep the ingredients on hand because we just use frozen blueberries and peaches! So simple! Gosh, they are already washed/cut up/ready to use! A great way to get dinner on the table.
So, you you grabbed the pork out of the freezer a day or two in advance. You made your peach and blueberry salsa the night before. Now tonight, you need dinner on the table. Just wrap up the pork in some tortillas, heat some oil in the pan and and crisp them up for a few minutes and dinner is ready to serve!
Slow Cooker Crispy Pork Flautas with Blueberry Peach SalsaPrint Pin Rate
- 1 pound cooked pulled pork
- 8 burrito sized flour tortillas
- 1/2 cup canola oil (enough to coat bottom of large skillet)
- 1 cup frozen blueberries (thawed)
- 2 cups frozen peaches (thawed)
- 1 tablespoon lime juice
- 1 teaspoon freeze dried basil
- sour cream for serving (optional)
- Divide pork evenly among tortillas and wrap tightly, secure with a toothpick if desired
- Heat oil in a large skillet over medium high heat
- Carefully add flautas a couple at a time using tongs and fry until crispy, about 2 minutes on each side
- Remove to a paper towel lined plate to drain any excess oil
- Toss together blueberries, peaches, lime juice and basil
- Serve flautas with salsa and some sour cream if desired
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