Recipe for BBQ Pulled Pork Wraps with cabbage slaw, avo and sour cream
2,5 kg pork neck, bone-in
30 ml olive oil
salt & pepper
250 ml BBQ sauce / spare rib sauce
250 ml water
6 large flour tortillas, toasted in a hot, dry pan
2 ripe avocados, roughly chopped
250 ml sour cream
3 cups red cabbage slaw (shredded slaw mixed with mayo & a squirt of lemon juice)
a bunch of fresh coriander
fresh lemon wedges, to serve
Pre-heat oven to 180 C.
Place the pork in a medium size roasting tray. Drizzle with oil, season generously with salt & pepper, then pour the BBQ sauce all over. Pour the water in the bottom of the tray, then cover with foil and roast for 3 hours.
Remove the pork from the oven and use 2 forks to roughly shred the meat into strands.
Remove any bones, then stir the meat to cover all over with the pan sauce.
Serve hot on toasted flour tortillas with extra avo, sour cream, red cabbage slaw, fresh coriander and a squirt of lemon juice.
Tip: Add some freshly chopped chillies or jalapenos if you like it spicy!
Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe.