Pulled Pork Tortillas

Pulled Pork Tortillas

Pulled pork is a dish made from the toughest and cheapest cuts that have been slow cooked until fork-tender. Here I team the pork with some paleo tortillas to keep everyone happy – we all love to wrap things up and eat with our hands.

  • serves: 4
  • yields: -
  • prep time: 20 minutes
  • cook time: 7 hours
  • contains: eggs
  • standard
  • all-in-one
  • standard
  • all-in-one

What you'll need

  • 1 kg boneless pork shoulders
  • 3 tablespoons coconut oil
  • sea salt
  • freshly ground black pepper
  • 3 tablespoons maple syrup
  • 3 tablespoons garlic powder
  • ½ teaspoon dry mustard powder
  • 2 tablespoons onion powder
  • ½ teaspoon freshly ground white pepper
  • 125 mls barbecue sauce (we've included how to make your own in this recipe)
  • 125 mls Worcestershire sauce (we've included how to make your own in this recipe)
  • Raw Slaw with Chervil Dressing to serve
  • chipotle chilli powder to serve
  • barbecue sauce to serve
  • 1 handful coriander to serve
  • 2 limes cut into wedges, to serve
  • Coconut Flour Tortillas
  • 3 tablespoons coconut flour
  • 3 tablespoons arrowroot
  • ¼ teaspoon baking powder
  • ½ teaspoon sea salt
  • 8 large eggs eggwhites only
  • 2 tablespoons coconut oil
  • Barbecue Sauce
  • 100 g tomato paste
  • 3 tablespoons raw apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 4 ½ tablespoons honey
  • ½ teaspoon smoked paprika
  • 160 mls wheat-free tamari
  • 2 garlic cloves crushed
  • 1 pinch ground cloves
  • 1 pinch cinnamon
  • sea salt
  • freshly ground black pepper
  • Worcestershire Sauce
  • ½ cup raw apple cider vinegar
  • 2 tablespoons water
  • 2 ½ tablespoons wheat-free tamari
  • ½ teaspoon ground ginger
  • ½ teaspoon mustard powder
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon freshly ground black pepper

Method

Please play around with secondary (cheaper) cuts from other animals like cow, lamb, venison or duck. This is a great lunch option the next day with a simple salad and some guacamole and fermented vegetables.

1
Preheat the oven to 150°C (300°F/Gas 2).
2
To make your own barbecue sauce, place the tomato paste, vinegar, mustard, honey, paprika, tamari, garlic and spices in a saucepan over medium heat and bring to the boil. Turn the heat to low and simmer, stirring occasionally, for 15 minutes, or until the mixture thickens. Season with salt and pepper and leave to cool. Leftover barbecue sauce can be stored in an airtight container in the fridge for up to 2 weeks.
3
To make your own Worcestershire sauce, combine all ingredients in a saucepan. Bring to a boil over a medium heat, stirring occasionally . Turn down to a low and Let simmer for 10 minutes. Remove from heat and cool.
4
Lightly grease a roasting tin.
5
Trim the pork, rinse and pat dry with paper towel. Cut the pork in half, then rub with 1 tablespoon of the coconut oil or other fat. Sprinkle with salt and pepper.
6
Heat the remaining oil or fat in a large frying pan over high heat.
7
Add the pork halves and sear for 2 minutes on all sides until lightly browned. Place the pork halves, fat side up, in the prepared tin. Mix the maple syrup, garlic powder, mustard powder, onion powder, barbecue sauce, Worcestershire sauce and 750 ml of water in a bowl. Pour over the pork, cover the pan tightly with a double layer of foil and roast in the oven for 1 hour.
8
Reduce the temperature to 100°C (212°F/Gas ¼) and continue roasting for 6–7 hours, or until the pork is very tender. Remove the pork, reserving the liquid. Slice or shred the pork, adding some of the reserved liquid to moisten. Season with more salt and pepper if needed.
9
To make the coconut flour tortillas, whisk the coconut flour, arrowroot, baking powder, salt, eggwhites and 125 ml (4 ¼ fl oz/1/2 cup) of water in a large bowl to make a smooth batter.
10
Melt 1 teaspoon of the coconut oil in a small frying pan over medium–high heat. Pour about 3 tablespoons of batter into the pan. Slightly tilt and swirl the pan to spread the batter into a thin tortilla, about 13 cm (5 1/8 inch) in diameter. Cook for a few minutes, or until golden brown, then flip and cook the other side until lightly golden. Transfer to plate and keep warm. Repeat until you have eight tortillas.

Notes

The leftover pork can be stored in the freezer for another time use.

What you'll need

  • 1 kg boneless pork shoulders
  • 3 tablespoons coconut oil
  • sea salt
  • freshly ground black pepper
  • 3 tablespoons maple syrup
  • 3 tablespoons garlic powder
  • ½ teaspoon dry mustard powder
  • 2 tablespoons onion powder
  • ½ teaspoon freshly ground white pepper
  • 125 mls barbecue sauce (we've included how to make your own in this recipe)
  • 125 mls Worcestershire sauce (we've included how to make your own in this recipe)
  • Raw Slaw with Chervil Dressing to serve
  • chipotle chilli powder to serve
  • barbecue sauce to serve
  • 1 handful coriander to serve
  • 2 limes cut into wedges, to serve
  • Coconut Flour Tortillas
  • 3 tablespoons coconut flour
  • 3 tablespoons arrowroot
  • ¼ teaspoon baking powder
  • ½ teaspoon sea salt
  • 8 large eggs eggwhites only
  • 2 tablespoons coconut oil
  • Barbecue Sauce
  • 100 g tomato paste
  • 3 tablespoons raw apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 4 ½ tablespoons honey
  • ½ teaspoon smoked paprika
  • 160 mls wheat-free tamari
  • 2 garlic cloves crushed
  • 1 pinch ground cloves
  • 1 pinch cinnamon
  • sea salt
  • freshly ground black pepper
  • Worcestershire Sauce
  • 118 mls raw apple cider vinegar (½ cup)
  • 2 tablespoons water
  • 2 ½ tablespoons wheat-free tamari
  • ½ teaspoon ground ginger
  • ½ teaspoon mustard powder
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon freshly ground black pepper

Method

Please play around with secondary (cheaper) cuts from other animals like cow, lamb, venison or duck. This is a great lunch option the next day with a simple salad and some guacamole and fermented vegetables.

1

Preheat the oven to 150°C (300F/Gas 2). Lightly grease a roasting tin.

2

Trim the pork, rinse and pat dry with paper towel. Cut the pork in half, then rub with 1 tablespoon of the coconut oil or other fat.

3

Sprinkle with salt and pepper.

4

Heat the remaining oil or fat in a large frying pan over high heat.

5

Add the pork halves and sear for 2 minutes on all sides until lightly browned.

6

Place the pork halves, fat side up, in the prepared tin.

7

Mix the maple syrup, garlic powder, mustard powder, onion powder, barbecue sauce, Worcestershire sauce and 750 ml of water in a bowl.

8

Pour over the pork, cover the pan tightly with a double layer of foil and roast in the oven for 1 hour.

9

Reduce the temperature to 100°C (212F/Gas ¼) and continue roasting for 6–7 hours, or until the pork is very tender.

10

Remove the pork, reserving the liquid.

11

Slice or shred the pork, adding some of the reserved liquid to moisten.

12

Season with more salt and pepper if needed.

13

To make the coconut flour tortillas, place all the ingredients into the All-in-one Kitchen Appliance bowl with 125 ml of water and mix for 20 seconds/speed 6, to make a smooth batter.

14

Melt 1 teaspoon of the coconut oil in a small frying pan over medium–high heat.

15

Pour about 3 tablespoons of batter into the pan.

16

Slightly tilt and swirl the pan to spread the batter into a thin tortilla, about 13 cm (5 1/8 inch) in diameter.

17

Cook for a few minutes, or until golden brown, then flip and cook the other side until lightly golden.

18

Transfer to plate and keep warm. Repeat until you have eight tortillas.


Notes

With the leftover pork can be stored in the freezer for another time use.

  • standard
  • all-in-one