In 2021 I turned 7.5 pounds of pork roast into canned seasoned pork with the idea that I could heat it, drain off the juice and wrap it in a tortilla. They were tasty. Today I used the last of them. But I wanted to test out making tortillas with a different flour than I normally use so as a backup I made rice. Tortillas have some scratch made chili powder for color and flavor. Rice is turkey stock instead of water. I think I like this better because I get to keep all the juice.
If you’re doing it in bulk it is so much cheaper than buying it. It’s salt free. It’s not been hanging out on the shelf or in the warehouse for 6 months. You can even adjust the heat if you want by adding more spicy peppers.