Fabulously Easy Pulled Pork Wraps.
But first ……..some Chucky time.
My son is behaving like a right little what not at the minute. At eight and still knee high to a grass hopper he is currently packing a teenage punch…….and it makes me cry inside every time. It’s my own private screening of Chucky…the little sh.t. When did this evil transformation occur?? My beautifully chubby, kind mummy’s boy is gone……left behind at Mini Meadow’s or the Adventure Zone Soft Play one innocent day. I just didn’t notice this kid get back into the car……..
At the moment I wouldn’t be surprised to spot him in school time at the bus stop smoking with a can of Stella gripped in his little hand………..Of course the real question of the moment at our house is what the flip to do about it. Is it a phase? Is it normal? Or is it of course my fault? Have I been too long the adoring mother unable to see the dawning of Damien, appeasing his every whim. I really don’t want to descend into shouty, strict parenting and my brain simply can’t get it’s sh.t together to say clever parenting things right in the middle of a Moment. I’m sure my boundaries much like my undercarriage have become eroded by time and two large/massive heads/personalities. I shall do what I normally do before the answer comes to me sweatily at 4 a.m. Ignore it, pour a lovely big Gin and give him a biscuit…….
Easy Mexican Pulled Pork Wraps
With all this chaos and carnage after school I can barely hear myself think. So this recipe for Mexican Pulled Pork Wraps is my shoulder to lean on. About as simple as it gets I can make pulled pork in my sleep. It is delicious, versatile and very importantly make ahead. I have made it so many times it’s like a pair of big, old and terribly off white comfy pants. Being totally make ahead it stops me having heart palpitations when I’ve got to cater for anymore than four. My absolute, absolute favourite sort of recipe……This time I am making it two days ahead along with roasted peppers and onions before nestling it down in tupperware for the long journey ahead. I’m planning to take it on our caravan trip this weekend along with pots of sour cream and strong cheese for much dolloping and scattering.
If made ahead it is best reheated gently at 180 C in a baking tray with baking parchment wet under a tap then scrunched up to make it soft and easy to handle. I place it over the top of the pulled pork followed by a layer of silver foil over the baking tray itself. Included here are the timings for those without the Aga but with one to cook overnight – just put it in the Hot oven for 30 mins uncovered before putting in the Simmer oven overnight covered tightly in foil.
I also do this Pork Shoulder just as Roast Pork Baps with incredible Pork Gravy and Apple Sauce. Perfect for Bonfire Night or any occasion where a fabulous fist full of Roast Meat is applicable. Let’s face it….anywheres.
Pimping of sides.
The beauty of this Mexican Pulled Pork Wrap Recipe is that you can pimp your sides to totally suit your wants. You could try hummus, chillies, coleslaw, anything that holds a place in your heart. When I’m serving this at home I make my own Guacomole but obvs it’s not really make ahead….. but of course you could take a couple and slice them up on the hoof. This weekend however I require just the oven in my caravan to heat the pork ,peppers and onions through before wrestling the lids from the tupperware pots and loading up my tortilla. If Chucky starts he will be sleeping in the awning…….
Mexican Pulled Pork Wraps
This recipe for Mexican Pulled Pork Wraps is easy and delicious. Using a boneless Shoulder of Pork the spicy shredded meat tastes absolutely incredible wrapped in a Tortilla with Roast Peppers, Onions, Cheese and Sour-Cream.
- 2 kg boned pork shoulder
- 500 mls passata
- 3 tbsps harissa paste
- 3 large peppers
- 4 large onions
Preheat the oven to 150 C. Snip the string off the pork and unfurl into your baking tray. Cover with foil and roast for 4-6 hours. You know when it's ready when you stick a knife in and it's very soft. Be careful to keep it TIGHTLY completely covered even the edges of the baking tray when it returns to the oven. It should create it's own liquid and you don't want that to evaporate away.
When it is soft enough then remove from the oven and place on a carving board to cool. Pour any roasting juices into a saucepan.
Add the passata and harissa to the cooking juices and bring gently to a bubble before simmering until the sauce is thick enough to coat the back of a spoon well. It depends how much of the roasting juices there were.
Preheat the oven to 200 C. Chop up the peppers and onions into wedges and place onto a large, flat baking tray. Pour over a tablespoon or so of olive oil and sprinkle with a good pinch of salt. Roast for about fifteen minutes until starting to blacken on the edges.
When the pork is cool enough rip it all apart. I use my fingers as I find the fork shredding thing too fiddly for my builder's hands. Tip the sauce in and mix well.
Serve it hot with tortillas dips and strong cheese. Add what ever floats your mexican boats.
Apply to Axe Wielding Child's Face.
You can control the heat by how much Harissa you add. I suggest you taste as you go perhaps adding just one tbsp at first if you are feeding children too.
I always like to use British Pork. The best I can afford.
PIN ME FOR LATER!
I have linked this post with Fiesta Friday with Jhuls the not so creative cook and Chipa by the dozen – Cook Once Eat Twice over at Searching for Spice – Recipe of the Week over at A Mummy Too – Cook, Blog, Share over at Easy Peasy Foodie – World Food Linky over at Jess Eats and Travels