Pulled pork chimichangas with salsa and pineapples

Place tortillas on work surface. Spread 1 tbsp. of salsa in the center of each tortilla and place a few pineapple pieces on top. Finish filling the tortillas, adding the pulled pork on top.

Close the tortillas by folding over each side, then roll up.

Insert two toothpicks through each rolled tortilla to prevent tortilla filling from escaping during cooking.

Heat a large amount of oil to 375°F in the deep fryer to ensure the chimichangas are crisp.

Place the tortillas in the deep fryer and cook for about 5 minutes, until the chimichangas are golden brown.

Remove the chimichangas from the fryer and let them rest on a paper towel to absorb any excess oil.

Garnish with chopped green onions and a little sour cream.