Slow-Cooked Pulled Pork Wraps


I'm putting this recipe up today for one reason - it is the ULTIMATE Sunday night meal and you're going to have ALL of tomorrow to let the pork slow-cook. 

So long as you don't add loads of sweet sauces, this is a pretty darn healthy meal!


  • 1.5kg of pork - you need to choose a suitable slow-cooking cut. Here I have used pork scotch because there was very little visible fat but you can get much cheaper cuts. Ask your butcher.
  • 3L of low-salt beef stock.
  • 1x cup of apple juice. 
  • 8x garlic cloves, crushed.
  • 5 whole cloves.
  • 2 teaspoons each of smoked paprika, oregano leaves, crushed black peppercorns, ground cumin and ground coriander.
  • Wraps - anything but white; here I chose barley.
  • Can of black beans, drained. 
  • 1-2x avocados, mashed.
  • Fresh bunch of coriander.


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  1. Cut your pork down into chunks about half a fist in size. Remove any visible fat.
  2. Put pork into slow-cooker on low along with stock, apple juice, garlic, cloves and all of the spices. Cook for 8 hours or until pork is as tender as you wish. 
  3. Remove cooked pork shaking excess liquid off. Use two forks to gently shred your pork. 
  4. Over a high heat skillet, brown your shredded pork in batches. Cook to your liking.
  5. Pour a small amount of the liquid in the slow-cooker back on top of your now browned, shredded meat to flavour. Be mindful that this is adding calories back in so do not over-do it . Further, adding too much liquid will make your wraps soggy. 
  6. Make up your wraps with avocado, black beans, your shredded pork and some fresh coriander. YUM!!
Jason Stuart