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    Mexican Pulled Pork Wraps

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    Mexican Pulled Pork Wraps

    Put together a fresh coleslaw and an avocado, chilli and lime salsa to go in the wraps with the pork. And remember always to warm the tortillas so they are pliable.

    • Preparation time: 20 minutes
    • Cooking time: 180 minutes
    • Total time: 3 hours 20 minutes 60 minutes 60 minutes 60 minutes 20 minutes

    Serves: 6


    • 2.5kg Pork shoulder joint
    • 1 Onion, sliced
    • 50g Parsley, coriander and oregano, chopped
    • 2 Red chillies, pricked
    • 2 tsp Cumin seeds, crushed
    • 2 tsp Coriander seeds
    • 2 tbsp Red wine vinegar
    • 250ml Chicken stock
    • 6 Large wholemeal wraps
    • 100g Wensleydale cheese, grated
    • 142ml Sour cream
    • 20g Coriander


    1. Preheat the oven to 150˚C/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 about 3 hours, until the pork falls apart easily. Remove the onion and chillies; shred the pork with forks.
    3. To serve, enclose the wraps in a loose foil parcel and warm over the coolest part of a preheated barbecue, or in the oven. Cram in thoroughly reheated pork, cheese, sour cream and coriander, roll up and eat.

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