1 1/2-2cupsshredded Monterrey Jack cheese, or more to taste
14-16tortillas(I used corn and whole wheat blend)
Trim the pork of any visible fat, and place in the crock pot.**
In a blender or food processor, combine the bbq sauce, roasted raspberry chipotle sauce, cream cheese, garlic and onion powders, paprika, salt and pepper. Blend until smooth and then pour over the top of the chicken in the crock pot. Cook on high 3-4 hours or low for 6-8 hours.
When done, shred the pork with two forks, or remove to a stand mixer and shred with the paddle attachment. Stir it with remaining sauce in the crock pot and allow to cook for an additional 10-15 minutes.
Preheat oven to 425 degrees F and line a baking sheet with foil. Spray with cooking spray and set aside.
Add approximately 1/4 cup chicken filling to the top 1/3 of each tortilla (the side closest to you) and sprinkle some cheese on top. Roll the tortilla tightly, starting with the end closest to you, and place seam side down on prepared baking sheet. You can give them a little spritz of cooking spray to help them brown, if you like.
Bake 10-15 minutes or until tortillas begin to brown and get slightly crisp. You can cook longer or turn your broiler on if you like them more crispy.
** This is also a good way to use up leftover pulled pork, just skip the slow cooker step, mix the sauce ingredients, combine with pork and the assemble the taquitos.