Online Personal Trainer Lunch Recipes - Pulled Pork Wraps

Serves: 4

Shopping & Ingredients List:

1kg Pork Shoulder Joint

1 tsp Salt

2 tsp Sweet Paprika

2 tsp Soft Light Brown Sugar

1 tsp Dijon Mustard

100ml Chicken Stock

To Serve

Small bag Salad Leaves

6 Spring Onions, chopped

5cm Cucumber, diced

20g Fresh Coriander, chopped

1 mild Red Chilli, diced

3 tbsp Chilli Dipping Sauce

3 tbsp Lime Juice

4 Flour Tortillas

Method

1. Preheat the oven to 220c (200 fan), 425f, gas mark 7. Line a roasting tin with kitchen foil that’s large enough to cover the pork. Place the pork in the tin, rub the salt & 1 tsp of the paprika into the pork & cook without covering for 30 minutes.

2. Reduce the oven temperature to 150c (130 fan), 300f, gas mark 2. Rub the pork with the remaining paprika & the sugar & mustard. Loosely cover with foil. Cook for a further 3 hours.

3. Increase the oven temperature to 220c (200 fan), 425f & gas mark 7. Cook the uncovered pork for a further 20 minutes. Then remove from the oven & set aside to rest for 30 minutes.

4. Pull the pork into pieces with two forks. Pour any cooking juices & the stock over the shredded pork. Stir to combine.

5. Weigh out 400g of pulled pork per wrap & put the wraps together using the pork & the remaining salad ingredients, juice & dipping sauce.

6. Can be prepared in advance for packed lunches.

Macro info per serving

Protein
24.3g

Carbs
43.8g

Fat
17.1g

Energy
426Kcal