Source: Melissa Cookston


5 mins


10 mins


What You’ll Need

12 ounces Prairie Fresh® pork shoulder butt, cooked and shredded
1 tablespoon olive oil
4 teaspoons all-purpose flour
½ cup chicken stock
1 cup chopped spinach
1 tablespoon BBQ sauce
½ cup fresh corn kernels
1½ cups shredded mixed cheese (cheddar and mozzarella)
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
½ teaspoon cumin
½ teaspoon chili powder
½ cup Mexican crema
1 tablespoon white truffle olive oil
4 burrito-sized flour tortillas


To make truffle crema, mix Mexican crema with white truffle olive oil. Stir and set aside. 

Heat olive oil in a small saucepan over medium heat. Add flour and stir constantly for 30-45 seconds or until flour is incorporated. Add stock very slowly, whisking as you do. Cook until thickened, about 2 minutes. Remove from heat and stir in spinach, BBQ sauce, corn, cheese, salt, pepper, cumin, chili powder and pulled pork. Allow to cool. 

Using a flat cast-iron skillet over medium heat, add oil, then lay on 1 tortilla. Spread ¼ of the mixture on half of the tortilla. Fold over and cook on both sides until golden brown. Drizzle with truffle crema.