Mexican Pulled Pork Wraps

Mexican Pulled Pork Wraps

Where have the last couple of months gone??  Let me start by wishing you all a very Merry (if not belated) Christmas and Happy New Year!  I hope you have all eaten your fill of Christmas delights and I am sure there are more than a few of you out there who never wish to see another Brussels sprout or stuffing ball again…well, until next year at any rate!

Mexican Pulled Pork Wraps

Assuming I’m right about that, I decided that the leftover turkey, leek and bacon pie I was going to post probably wasn’t the best call and instead have gone with a more tropical but still celebratory meal that would be perfect for pre-New Year’s Eve celebrations:  Mexican Pulled Pork wraps.

Mexican Pulled Pork Wraps

This has long been my go to meal for feeding a big group of people.  Not only is it incredibly delicious, but it’s also cheap and can be made in advance so you’re not slaving over the stove when you’re guests arrive.  All the dips and fillings also make great table decorations if you put them in pretty bowls and a bit of DIY eating is always a good ice breaker if not everyone knows each other.

Mexican Pulled Pork Wraps

The recipe uses pork shoulder, which is not only inexpensive but is perfect for slow cooking.  It can be fatty, but if you trim off most of the fat before you start this isn’t a problem.  The pork gets wrapped in a foil blanket, and tucked up with copious herbs, spices and a bit of stock, all of which permeate the meat thoroughly whilst it’s cooking.  The result is meltingly tender, lean, shredded pork.

Mexican Pulled Pork Wraps

I usually serve these with salsa, guacamole, coriander and cheese, but you could also include black beans, lettuce, barbecued peppers, sweetcorn salsa, or any other filling that takes your fancy.  The more the merrier and the more colourful the better!

Mexican Pulled Pork Wraps


This time 2 years ago:  Mini Greek Salad Tomatoes

Mexican Pulled Pork Wraps

Recipe from Waitrose Kitchen July 2009
Serves 6
For the pork:

2.5kg boneless pork shoulder joint
1 onion, peeled and roughly sliced
50g each coriander, parsley and oregano, chopped (I usually use dried oregano and fresh parsley and coriander)
2 red chilies, pricked
2 teaspoons coriander seeds
2 teaspoons cumin seeds, crushed
2 tablespoons red wine vinegar
250ml chicken stock

To serve:

6 large wraps
100g grated cheese
20g coriander, leaves chopped

To make:

1.  Preheat the oven to 150ºc/130ºc fan/300ºf/gas 2.  Lay the pork flat, cut the skin and most of the fat off and place in a foil-lined roasting tin.

2.  Spread the onion, herbs, chillies, spices, vinegar and stock over and around the pork.  Cover with foil and seal tightly.  Cook for 3 hours, until the pork falls apart easily.  Remove the onion and chillies; shred the pork with forks.

3.  Wrap the wraps in foil and heat in the oven for 5 minutes.  Pile the wraps high with pork, cheese, guacamole, salsa, and coriander, wrap up and eat.

In advance:

The pork can be cooked a couple of days in advance.  Just shred it whilst still hot, discard the cooking juices and put into the fridge covered .  Alternatively you can freeze the shredded pork and just defrost and reheat when you need it.


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