PULLED PORK BURRITOS

Makes 6

Ingredients

1 Onion, diced
1 clove Garlic, chopped
1 packet Farrah’s Hickory BBQ Spice Mix
1kg Pork shoulder, trimmed of excess fat
1 tin Tomatoes, chopped and peeled
2 Tbsp Maple syrup
6 Farrah’s Burrito Tortillas, warmed
3 Cups Mixed slaw or seasonal greens
1 Carrot, grated
Tomato chilli salsa

Method

  1. Combine onion, garlic, Hickory BBQ Spice Mix, tinned tomatoes, and maple syrup. Mix well.

  2. Place trimmed pork shoulder in slow cooker or covered oven-proof dish and pour over hickory sauce mix.

  3. Cook in slow cooker on medium hear for 4-6 hours, or in pre-heated oven at 165°C for approx. 2 hours or until pork feels tender.

  4. Remove pork from sauce, then pull pork apart with forks to create long threads. Taste sauce and adjust seasoning as required, then reduce by simmering to make thick and saucy (this make take a little bit of time). Toss pork and sauce together and keep warm.

  5. To serve, top warmed tortillas with salad ingredients and spoon on saucy hickory pork. Wrap up tightly with a burrito fold.

  6. Serve with chilli salsa on the side, and enjoy!

  • See our Tip & Tricks page for step-by-step wrap folding techniques.