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1. In a tortilla, lay approximately 1/2 cup of warmed pulled pork across the tortilla leaving 1 inch space around the edges. 2. Top the pulled pork with slices of apple and cheese. Fold in the two sides and roll. Grill in skillet and serve warm. * Basic Pulled Pork: Buy about 4 to 5 pounds of pork shoulder (preferably boneless). Trim away as much fat as possible and discard. Place the pork in a crock pot or large Dutch oven pot, with a tightly fitting lid. Add about 1/4 cup salt and 3 tablespoons black pepper to the pot, along with about 2 cups of apple juice or pineapple juice. Cook in the crockpot on high for about 4 to 6 hours. If cooking in a Dutch oven, braise in the oven, covered, for 2 to 3 hours. When finished, the meat should be very tender and shred easily with a fork. Let cool, then shred with two forks or your hands, discarding any pieces of fat. Store in an airtight container in the refrigerator for up to one week, or freeze in freezer bags for up to six months. Thaw and add seasonings or sauces as desired.
2 c. Pulled pork; heated*
4 Large soft tortillas
1 Tart apple (Granny Smith); thinly sliced
1 Small wheel of brie cheese; thinly sliced
Prep. Time: 5 minutes
Cook Time: 5 minutes
Pulled pork suits sandwiches, wraps, soups and salads very well, but it can take a long time to make. This month’s menu features a few recipes using pulled or shredded pork – check out the note, below, for some do-ahead tips so you have pulled pork ready to use any time you want a quick, easy meal.
seasonal RECIPES for those who love to EAT