Cut bacon into 1½-inch pieces and spread on sheet pan.
In bowl, combine honey, barbecue sauce and stock, and pour over bacon.
Cover with foil, and cook in oven for another 25 minutes.
Remove foil, stir bacon, and cook for 15 more minutes until glazed and sticky.
Heat tortillas on each side in pan, and place 2 tortillas on top of each other.
Top with bacon mixture and Pineapple Slaw.
Garnish with limes, and serve.
Ingredients
2 lbs Smithfield Culinary® Ready to Eat Sliced Bacon
