Pulled Pork Wrappers

MUST- MAKE-THESE-AGAIN.  Mantra.

I made these for a Sunday dinner last week.  Kids ate them up like crazy and so did my parents.  Love that when a recipe pleases young and old.  A rarity.

But really how can you go wrong with pulled pork and cheddar.  Of course you can change up the ingredients to suit your needs and taste.

This cheese is so delicious!

Meal One

1 pork shoulder
1 ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
1 tbsp salt
1 teaspoon celery seed
1 teaspoon oregano
1 tablespoon ground pepper
1 tablespoon paprika
1/2 cup brown sugar
1 teaspoon MSG (yes, you read that right... that's a whole post right there) If you don't have it- Adobo seasoning will work just as good.  Or you can skip it- no biggie.


2 bay leaves
1 large onion quartered
4 cloves of garlic

Place pork shoulder in a crock pot.  I usually brown the pork shoulder on all four sides but this time I didn't.   In a measuring cup place all the ingredients (up to bay leaves) and about 2 cups of water. Mix well and pour over the pork and add bay leaves, garlic and onion. Cook in crock pot until it is falling off the bone- about four to six hours.

Meal one can be some of the pulled pork on some tortillas or on buns with barbeque sauce.

Meal two-

Pulled Pork Wrappers

2 cups pulled pork cubes
1/4 cup cilantro
8 ounces cheddar, shredded
4 scallions, sliced
6 large wraps
oil for baking- I used corn oil

Preheat oven to 375F.  Combine all ingredients except for wraps and oil.  Divide into six portions.  Place 1/6th of recipe in a wrap and roll tightly.  Place on baking sheet with seam down.  Brush with oil and place in oven. Bake until golden. 

These will be nice and crispy.  You could even do flauta sized ones if you like.  I was just interested in getting the job done quickly.