Slow-Cooked Pulled Pork Wraps

This “twice-cooked” method delivers the best of both worlds: the tenderness of slow roasting and the smoky char of the grill. Shredded and coated in a reduction of its own juices, this pork makes for an unforgettable wrap.

Slow-Cooked Pulled Pork Wraps

This “twice-cooked” method delivers the best of both worlds: the tenderness of slow roasting and the smoky char of the grill. Shredded and coated in a reduction of its own juices, this pork makes for an unforgettable wrap.

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Prep Time 30 minutes mins

Cook Time 3 minutes mins

Total Time 33 minutes mins

Servings: 6 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• Meat: 4.5 lb bone-in pork shoulder
• Marinade: 1 onion 2 garlic cloves, 1/2 cup ketchup, 1/4 cup cider vinegar, 1 tsp Tabasco, 1 tsp Worcestershire, 1 tsp mustard powder, 2 tbsp honey
• Serve: Tortillas sour cream, salsa

Equipment

• Roasting pan with foil
• Grill
• Blender

Method

 

Instructions

1. Simmer marinade ingredients, blend smooth, and rub over pork. Chill 4+ hours.
2. Roast pork sealed tightly in foil at 350 degrees F (180 degrees C) for 2.5 hours.
3. Remove pork from foil. Grill the whole roast for 10-15 mins per side to crisp up the exterior.
4. Meanwhile, boil down the roasting juices to a thick, sticky glaze.
5. Shred the meat (discarding skin/bone), toss with the glaze, and serve in tortillas.

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