In small bowl, combine pimiento cheese spread, barbecue sauce and paprika; mix well.
Divide cheese mixture between 4 tortillas; evenly spread on each tortilla.
Sprinkle chopped pork over top of cheese spread. Tightly roll up each tortilla and wrap in plastic wrap.
Place in refrigerator 2 hours or up to 2 days.
Cut each tortilla into 1/2-inch slices. Serve with light drizzle of your favorite barbecue sauce. Enjoy!
(Photo courtesy Smithfield)