• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Apply to Face Blog

Easy Comfort Food Recipes for Home Cooking and Baking

  • Home
  • Recipe Index
  • About
  • Contact
  • Privacy Policy
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • - Christmas Recipes
  • - Sunday Lunches
  • - Light Bites
  • - Easy Main Meals
  • - Vegetarian Meals
  • - Slow Cooker Recipes
  • - Puddings and Desserts
  • - Cakes
  • - Biscuits and Cookies
  • - Bread
  • - Sweet Breads and Pastries
  • Work With Me
  • About
  • Contact
  • Privacy Policy
×

Home » Easy Main Meals » Easy Make Ahead Mexican Pulled Pork Wraps

Easy Make Ahead Mexican Pulled Pork Wraps

Jump to Recipe Print Recipe

This recipe for Mexican Pulled Pork Wraps is so good and so easy to prepare you wont believe it. This recipe is my go to when I want to feed a crowd easily and with as little faff as possible. One of these wraps with roast peppers, onions and cheese is my idea of heaven.

Pulled pork Wraps piled on each other with peppers in the back ground

Fabulously Easy Pulled Pork Wraps.

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, scattering and wrapping.

Mexican Pulled Pork
Mexican Pulled Pork.

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. Open the paper back out to completely cover the pork. 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 an Aga but if you have one then cook overnight - just put it in the Hot oven for 30 mins uncovered before putting in the Simmer oven overnight covered tightly in foil.

Sides

I roast onions and peppers until scorched in places. These are non negotiable for me.

I serve with lots of grated cheddar and sour cream to go on top and meld INCREDIBLY with all the roasted fabulousness.

The beauty of this Mexican Pulled Pork 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. You can even serve without the tortillas if you are watching your carbs.

When I'm serving this at home I make my own Guacamole but obvs it's not really make ahead..... so don't feel that you have to. You can get some really good quality store bought Guacamole if you do your research before you buy.

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.

pulled pork, roasted peppers and onions, tortillas and cheese

Here are some more  incredible slow cooked meat recipes

Slow Cooker Pulled Pork

- Roast Beef Brisket

Slow Cooker Beef Joint

- Brisket Buns

brisket buns
Brisket Buns

Or here's my Roast Pork Loin recipe. Another porky fave.

Mexican Pulled Pork Wraps

Mexican Pulled Pork Wraps

Jenny
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 5 hrs
Resting Time 30 mins
Total Time 4 hrs 20 mins
Course Main Course
Cuisine Mexican
Servings 6
Calories 396 kcal

Ingredients
 

  • 2 kg boned pork shoulder
  • 500 mls passata
  • 3 tbsps harissa paste
  • 3 large peppers
  • 4 large onions

Instructions
 

  • 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. Discard any unwanted fat and rind. I use my fingers too 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.

Notes

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. 

Nutrition

Calories: 396kcal | Carbohydrates: 22g | Protein: 43g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 136mg | Sodium: 284mg | Potassium: 1376mg | Fiber: 5g | Sugar: 11g | Vitamin A: 790IU | Vitamin C: 85mg | Calcium: 75mg | Iron: 4.5mg

All nutritional information is approximate and intended only as a guide.

Keyword Pulled Pork Wraps
Tried this recipe?Take a pic and tag @applytofaceblog on Instagram. I would so love to see them!
Do let me know how you get on in the comments below or follow me on my Facebook or Instagram pages. I love to connect and have a good old hairy chin wag!
 
 
« No Churn Vanilla Ice Cream
Cajun Chicken Burger »

Reader Interactions

Follow Me On

Twitter, Facebook and Instagram. I'd love to connect with you.

Comments

  1. Eb Gargano | Easy Peasy Foodie

    June 09, 2018 at 5:35 pm

    I LOVE Mexican style pulled pork...and I really love how you've used harissa in this recipe to make it super quick and simple to prepare. That's my kind of recipe!! Thanks for linking up to #CookBlogShare. Eb 🙂

    Reply
    • applytofaceblog

      June 11, 2018 at 1:48 pm

      Thanks Eb!Im a bit addicted to Harissa at the min!x

      Reply
  2. joskitchenlarder

    June 09, 2018 at 7:46 pm

    Pulled pork is yum and I love your Mexican spin on it Jenny. So easy and delicious! Hope you are having a fantastic weekend in your caravan and Chucky hasn't emerged 🙂 x

    Reply
    • applytofaceblog

      June 11, 2018 at 1:47 pm

      Chucky stayed away....this time!Thanks Jo xx

      Reply
  3. fessjarmer

    June 11, 2018 at 10:12 am

    I don't make pulled pork as often as i'd like! I will need to now!! Thanks for linking to my world food linky 🙂 x

    Reply
    • applytofaceblog

      June 11, 2018 at 1:46 pm

      Thanks Jess!You should make some asap.Its so little effort for max reward!

      Reply
  4. Corina Blum

    June 11, 2018 at 1:40 pm

    Yum! I love pulled pork as well but you've reminded me it's probably at least 6 months since I last made some - I'll have to rectify that soon! Thanks for sharing with #CookOnceEatTwice!

    Reply
    • applytofaceblog

      June 11, 2018 at 1:47 pm

      Thanks Corina!I blinkin love the stuff!x

      Reply
  5. Lizet Flores de Bowen

    June 13, 2018 at 5:15 pm

    I love wraps, they are so easy to make. In the summer that's pretty much what we eat, so I'm always in the look out for new recipes or ideas. This is one is great! sounds so delicious! Thanks for sharing at FF!

    Reply
    • applytofaceblog

      June 13, 2018 at 8:32 pm

      Thankyou Lizet!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

You Wanna Follow Me?

About Jenny

Jenny Portrait

Hi, I'm Jenny Walters. A mother of two and passionate filler of bellies with stress free, simple and delicious recipes that gladden the soul. I am at heart a home cook.

Copyright © 2023 Apply To Face Blog · All Rights Reserved