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Pulled Pork Tortillas

Recipes

Pulled Pork Tortillas

key ingredient!

Fresh Fodder Freekah, Lentil & Kale with Felafel

INGREDIENTS

750g Pork Shoulder
300g Fresh Fodder Freekah, Lentil & Kale with Felafel
200g Fresh Fodder Tzatziki (Optional)
1 Pack Tortillas
Dark Soy Sauce
Fresh Ginger
Water
Shallots (To Garnish)
Olive Oil

METHOD

This can be prepped in the morning before you go to work and will be ready when you come home.

Place Pork Shoulder in a slow cooker and cover with water until fully immersed. Add a generous dash of Dark Soy Sauce, and coarsely Chopped Ginger (use a knob about as big as your thumb) to the water and cook on slow for around 6 hours or until pork is tender and shreds easily. You may need to top up the water as it cooks, monitor as you go.

Once the Pork Shoulder is cooked, remove from the slow cooker and shred onto a serving tray (spoon a little of the cooking juices over the top to keep it moist). Cover with foil to keep warm.

While the Pork is still cooking, bring a heavy based grill pan to a medium heat, and drizzle a little olive oil in (optional – you can cook here on dry heat) Cook the tortillas in the pan, cooking quickly on each side to warm through.

Serve banquet style, with a platter of Pulled Pork, a big bowl of Fresh Fodder Freekah, Lentil & Kale with Felafel, and a plate of warmed Tortillas. Fill your tortilla with a spoonful of Fresh Fodder Freekah, Lentil & Kale with Felafel Side Salad, load up with shredded port and garnish with sliced shallots and drizzle with Fresh Fodder Tzatziki.

Enjoy!