Pulled Pork Wraps

These wraps are addictive so, if you can, save for a lot of leftovers or midnight snacks. Coleslaw makes an excellent pairing for this sandwich.

Yield:

Serves 4-8

Ingredients

1. For the filling:
2. =================
3. 1 boneless pork shoulder (about 4 to 41/2 pounds)
4. 4 tablespoons kosher salt
5. 1 tablespoon freshly ground black pepper
6. 1 1/2 cups light brown sugar
7. 1/4 cup paprika
8. 2 to 3 sprigs thyme, leaves only
9. 4 cloves garlic
10. 1/4 cup red wine vinegar
11. Scant 1 tablespoon cayenne
12. 3 tablespoons extra-virgin olive oil
13. .
14. coleslaw (for serving)
15. 1 pack of fajita-sized flour tortillas

Directions

1. Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste.
2. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked.
3. With a sharp knife, score the fat with in a cross-hatch pattern. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
4. Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F.
5. Roast the pork for 4 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Let the meat rest on a cutting board for 10 minutes before slicing.
6. Warm tortillas in oven for a few minutes. Eat pork wrapped in tortilla with coleslaw.

Notes