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Pork tortillas


Serves: 6
timePrep time: 20 mins, plus 1 hr marinating
timeTotal time:
Pork tortillas
Recipe by Linda Tubby / Photograph by laura Edwards 

Serves: 6
timePrep time: 20 mins, plus 1 hr marinating
timeTotal time:

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Nutritional information (per serving)
Calories
647Kcal
Fat
10gr
Saturates
3gr
Carbs
86gr
Sugars
8gr
Fibre
5gr
Protein
54gr
Salt
3.5gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 1.2kg boneless pork shoulder joint
  • 6 fat garlic cloves, roughly chopped
  • 3cm piece root ginger, peeled and roughly chopped
  • 1 tbsp smoked paprika
  • 2 tbsp spicy chipotle chilli paste (from a jar)
  • 1 tbsp ground coriander
  • 200ml white wine vinegar
  • 1½ tsp freshly ground black pepper
  • 2 large echalion shallots, thinly sliced
  • 2 tbsp light muscovado sugar
  • 4 thyme sprigs
  • 1 tbsp sea salt flakes
  • 12 tortilla wraps
  • 1 x 31g pack coriander, leaves removed
  • 3 limes, cut into wedges

Step by step

Get ahead
Cook the pork the day before and leave it whole in its juices; cool and chill. Reheat, covered, in the oven (180°C, fan 160°C, gas 4) for about 40 minutes. The cooled pulled pork and its juices freeze well.
  1. Make deep slashes all over the pork and put it in a large bowl. Using a mini processor (or a pestle and mortar), make a paste from the garlic, ginger, paprika, chipotle chilli paste, ground coriander and 4 tablespoons of the vinegar. Rub this into the meat and leave to marinate for 1 hour at room temperature.
  2. Preheat the oven to 200°C, fan 180°C, gas 6. Put the pork and marinade into a large lidded casserole dish. Add the pepper and remaining vinegar, along with the shallots, sugar, thyme, 600ml water and salt. Mix well.
  3. Cover closely with a scrunched-up piece of baking paper, put a piece of foil over the dish and then the lid. Cook for 30 minutes, then lower the heat to 180°C, fan 160°C, gas 4. Remove from the oven. Baste the meat with the juices, re-cover and cook for another 30 minutes. Lower the oven again to 160°C, fan 140°C, gas 3, and cook for another 2 hours, or until tender. Sieve the juices into a pan and boil to reduce by two-thirds. When ready to serve, remove and discard any skin or fat, pull the meat apart with forks and mix with the syrupy juices.
  4. Serve in wraps with coriander, guacamole, beans and salsa, and lime to squeeze over.

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