Using two forks, pull the pork meat apart to create shreds.
Cut the onion leaves into two-inch lengths. Or shorter, if you prefer. You can even slice them finely.
Slice the onion. Thinly, if you like; not too thinly, if you want bold texture.
Have all the ingredients for the filling ready before you reheat the tortillas.
Reheat the tortillas and assemble.
Lay a generous amount of pork adobo across the center then top with the sliced onion followed by the onion leaves. Sprinkle with toasted garlic bits.
Roll each tortilla and serve at once.