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.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 5

Resting Time 30

Total Time 4 20

Servings

Calories 396kcal

Author Jenny

Ingredients

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

Metric - U S Customary

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