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Smoky Pulled pork wraps

Makes 6

6 Farrah’s Smoky Chipotle Wraps
Farrah’s Burrito Spice Mix
Pork shoulder
Pickles, sliced
Kidney beans, drained and rinsed

2 ½ cups BBQ sauce
½ cup apple cider vinegar
2 Tbsp brown sugar
1 finely chopped onion
2 crushed cloves of garlic
1 tsp black pepper
1 tsp salt

Green and purple cabbage, shredded
1 carrot, grated
½ cup mayonnaise

Place the pork shoulder, spice mix and the sauce ingredients in a slow cooker on high for 6-8 hours. When the pork is cooked and the meat effortlessly falls apart take the shoulder out of the slow cooker and shred the pork.

Combine all the slaw ingredients in a bowl.

Assemble the pork in the Farrah’s Smoky Chipotle Wraps, and top with the slaw, pickles and the kidney beans (or other toppings of your choice).

  • Delicious with a little guacamole and sour cream.
  • The pork can be cooked in advance and stored in the fridge for a day or two.
  • To add some heat garnish with a little chopped red chilli or jalapeno.