1. Combine pimiento cheese spread, barbecue sauce and paprika in small bowl; mix well.
2. Divide cheese mixture between 4 tortillas; evenly spread on each tortilla.
3. 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.
4. Cut each tortilla into 1/2-inch slices. Serve with a light drizzle of barbecue sauce.