Sunday, 14 June 2009

Mexican Pulled Pork Wraps


I made these. I won't be making them again. I gave it an hour longer than the recipe said, and while the meat was tender and succulent, it certainly wasn't fall-apart pullable. And not the slightest bit of the flavouring had penetrated it. I would have been better off roasting the pork for an hour or so and just doing it as plain roast pork wraps. Same flavour, fewer ingredients and more economical with the fuel. I love the idea of pulled pork, but I need a tried and tested recipe. Any suggestions?

8 comments:

HH said...

Oh what a shame FC! It sounds so nice too! That is so frustrating. Sadly, I have no recipe to offer.

Just Cook It said...

Slow cooked pork shoulder should be seriously tender. It has a good fat:meat ratio which theoretically should baste the meat as it cooks. Is it poss you roasted it too high?

One way to keep meat, especially pork, meltingly tender is to brine it for 24 hours before hand.

Foodycat said...

HH - very frustrating! So many nice flavours in the cooking liquid and none of it translating.

Alex - it's more of a braise than a roast, so I don't think it was too high a heat. If I had just been looking for a tender pot roast it would have been fine, but there was no way I could pull it apart with forks.

The Cat's Mother said...

I wonder about how much fat it needs? Rillettes are supposed to be pulled apart with a fork and they are almost swimming in fat.

No personal experience of cooking this sort of thing - however I do noticed that modern meat cooks differently because of leaner grown animals.

Foodycat said...

Mother - I am just not sure shoulder was the thing. I have made rillettes with pork belly that have just collapsed, and I've made corned beef with brisket that did the same thing.

Debinhawaii said...

What a bummer--I hate it when something doesn't turn out. It does look really good though!

Teresa Cordero Cordell said...

Foodycat, we just made some pulled pork as well. Even though I love the smoked pork, it takes too long on the grill and the weather was not condusive to making it, so I settled with the crockpot method. 6 hours and it was just fine. Your photo says it came out fine. It looks beautiful.

Foodycat said...

Deb - it wasn't that bad - just not what I was hoping for!

Teresa - I will have to pick your brain for the method.

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