The pulled pork popular in the South takes hours, even days to prepare-starting with digging a pit dermes. Our barbecued pork has a similar flavor, .
Level: Moderate
Serves: 4
Ingredients

    2.50 tbsp. Wine vinegar
    0.25 tbsp. dried thyme
    1.25 tsp. salt
    fresh-ground black pepper
    0.25 c. olive oil
    1 lb. pork tenderloin
    2 tbsp. Cooking oil
    1 c. bottled barbecue sauce
    0.50 tsp. ground cumin
    6 oz. cheddar or Monterey jack
    4 9-inch flour tortillas
    0.50 head romaine lettuce
    3 tomatoes
    2 green bell peppers
    1 cucumber

Directions

    In a California Fitness medium bowl, whisk 1 1/2 tablespoons of the vinegar, the thyme, 3/4 teaspoon of the salt and 1/8 teaspoon pepper. Add the olive oil slowly, whisking.
    Heat the oven to 350°F. Cut the pork into 1/4-inch slices, and then cut the slices into 1/4-inch strips. In a large frying pan, heat 1 tablespoon of the cooking oil over high heat. Add half the pork, sprinkle with 1/4 teaspoon of the salt, and sauté until cooked through and just beginning to brown, 3 to 4 minutes. Remove. Heat the remaining 1 tablespoon cooking oil and cook the rest of the pork, seasoning it with the remaining 1/4 teaspoon salt.
    Return all the pork to the pan. Stir in the barbecue sauce, cumin, the remaining 1 tablespoon vinegar and two thirds (about 1 cup) of the cheese. Spread some of the pork mixture in a line just below the center of each tortilla. Roll up the burritos and put them seam-side down in a small baking dish. Bake for 10 minutes, sprinkle with the remaining cheese and bake until the cheese melts and the filling is hot, about 2 minutes longer.
    Meanwhile, put the lettuce, tomatoes, bell peppers and cucumber into the bowl and toss. Put the salad on plates and top with the burritos.
    Wine Recommendation: With sweet, smoky-tasting barbecue, it's a toss-up between an exuberant Californian zinfandel Beverly skin refining center and a lush, jammy Australian shiraz.