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Sunday, June 26, 2016

slow cooked pulled pork wraps

How to make slow cooked pulled pork wraps recipe - Here, the pork is cooked until it is juicy and falls apart easily, then it is shredded and smothered in delicious sauce.


PREP TIME 30 mins, plus marinating, COOK TIME 3 hrs, plus resting

4 1⁄2lb (2kg) bone-in pork shoulder
salt, for rubbing

For the marinade:
2 tbsp peanut or sunflower oil, plus extra for rubbing
1 onion, finely chopped
2 garlic cloves, crushed
1⁄2 cup ketchup
1⁄4 cup apple cider vinegar
1 tsp Tabasco or other hot sauce
1 tsp Worcestershire sauce
1 tsp dried mustard powder
2 tbsp honey

To serve:
selection of tortilla wraps
sour cream
peach salsa or salsa verde
finely sliced red onions

1 To make the marinade, heat the oil in a small, heavy-based pan. Cook the onion over medium heat for 5 minutes until softened. Add the garlic and cook for 1 minute. Add the remaining ingredients along with 1⁄2 cup of water, and whisk well.

2 Bring to a boil, reduce the heat to a simmer, and cook, uncovered, for 20 minutes until reduced to a thick sauce. Use a hand-held blender or food processor to blend it until smooth. Leave to cool. Rub the pork with the marinade, then place in a large, shallow dish. Cover and marinate in the fridge for at least 4 hours, but preferably overnight.

3 Preheat the oven to 350ºF (180ºC). Put the pork and marinade in a baking pan just big enough to fit it. Put a piece of parchment paper over the top (to stop the skin sticking to the foil) and seal with a double layer of foil. Cook the pork for 21⁄2 hours.

4 Prepare a grill for grilling. Remove the meat from the oven. Pat the skin dry with paper towels and rub in a little oil, then some salt. Cook it over the hot grill for 10–15 minutes on each side, skin-side down first; carefully turn with tongs, but do not turn it until the skin is crispy and charred in places.

5 Meanwhile, pour the juices from the oven sheet into a saucepan and first pour, then skim off all the fat. Reduce the sauce over medium heat to a thick pouring consistency.

6 Cut the skin off the meat and leave it uncovered (or it will go soft) while you rest the meat, wrapped in foil, for 10 minutes. When ready to serve, cut the crispy skin into shards. Shred the pork into a juicy pile, pour over the sauce, and serve with the wraps and accompaniments.
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