Have you ever eaten at a restaurant…

and seen something that sounded so interesting but you just weren’t able to order it because there were so many other things on the menu that you needed to try?

When that happens to me, I jot down a few words and email them to myself. Inspiration I call it. Hopefully I’m not the only one who does this crazy, little thing. (Please tell me I’m not the only one?)

So on April 16, 2010 I emailed this to myself:

And proceeded to think about it every now and then for the last 19 months.

I have no idea what possessed me, but I finally made it. And I’m so glad that I did. For starters, I can now delete that email. I can also share a recipe that can be mostly made in the slow cooker and will be a nice change from the standard BBQ pork.

I wish I could remember where we saw this, I know it was some dark bar in Denver, and we ate mac & cheese with truffle and mushrooms (been wanting to make that ever since too) and something about it just sounded right to me.

The Taster on the other hand was thoroughly confused.

“Chinese BBQ pork with provolone?”

“On a corn tortilla?”

“I don’t get it.” “Why?”

During times like this, I usually just shove some food in his face and wait for his (always honest) opinion.

This doesn’t top his list of favorites, but I loved it.

It is part nacho, where the edges of the corn tortilla get all crispy like chips.

Part tostada, with the classic corn flavor and juicy meat.

And part, “what? I don’t get it.”

Which is the best part of all.

BBQ Pork with Provolone

by Emily Dingmann

Prep Time: 15 min

Cook Time: 6 hours (15 min active)

Keywords: slow-cooker sandwich entree high protein Chinese Mexican

Part nacho, part tostada and part…

Ingredients (6 servings)

  • 2.5 lb pork shoulder
  • 1 cup asian bbq sauce
  • 1 cup liquid (beer or broth)
  • 3-4 cloves garlic
  • corn tortillas
  • provolone cheese


Combine pork, bbq sauce, garlic and liquid in slow cooker.

Cook on low for 4-6 hours, until shredded.

Pre-heat broiler.

Top tortilla with some of pork mixture (draining liquid from pork) and provolone.

Broil until cheese is golden brown.

*If pork mixture has too much liquid, remove cover, stirring frequently until it has thickened.

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8 Comments (Reply )

  1. She Rocks Fitness
    Dec 22, 2011 @ 10:47 am

    YUMMY! Sounds like so much deliciousness is going on in that one dish! I love this idea…Plus you could probably use the leftovers for so many other recipes too. Always a good thing!


  2. Megan (Braise The Roof)
    Dec 22, 2011 @ 12:47 pm

    That sounds amazing! It reminds me a little of pulled pork nachos, and you really can’t go wrong there! I get you, Emily. :)


    • Emily
      Dec 22, 2011 @ 4:05 pm

      Thank goodness someone does! ;)


  3. Kimberly
    Dec 22, 2011 @ 2:30 pm

    yum! if I told my husband we were having nachos for dinner – he would be super pumped!! :) haha – I will have to try this out!


  4. angela@spinachtiger
    Dec 23, 2011 @ 9:39 am

    This is the oddest of combinations which is why I love it. My husband would be over the moon because he can’t seem to get enough provolone cheese. He’s not Italian and I am , but he’s southern and I’m not. So he might be in double heaven, if you can understand this post. :)


    • Emily
      Dec 23, 2011 @ 10:26 am

      Haha, he would definitely love it then!


  5. eatingRD
    Dec 23, 2011 @ 2:09 pm

    That looks really really tasty to me! I make something similar in the crock from cookinglight. Yum! Happy Holidays!


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