PETE EVANS
PETE EVANS ’ PULLED PORK TORTILLAS
Enjoy this delicious recipe from celebrity chef Pete Evans .
How to make them :
1 . Preheat the oven to 150 ° C . Lightly grease a roasting tin .
2 . Trim the pork , rinse and pat dry with paper towel . Cut the pork in half , then rub with one tablespoon of the coconut oil or other fat . Sprinkle with salt and pepper .
3 . Heat the remaining oil or fat in a large frying pan over high heat . Add the pork halves and sear for two minutes on all sides until lightly browned . Place the pork halves , fat side up , in the prepared tin . Mix the maple syrup , garlic powder , mustard powder , onion powder , barbecue sauce , Worcestershire sauce and 750ml of water in a bowl . Pour over the pork , cover the pan tightly with a double layer of foil and roast in the oven for one hour . Reduce the temperature to 100 ° C and continue roasting for six to seven hours , or until the pork is very tender . Remove the pork , reserving the liquid . Slice or shred the pork , adding some of the reserved liquid to moisten . Season with more salt and pepper if needed .
4 . To make the coconut flour tortillas : Whisk the coconut flour , arrowroot , baking powder , salt , eggwhites and 125ml ( ½ cup ) of water in a large bowl to make a smooth batter . Melt one teaspoon of the coconut oil in a small frying pan over medium to high heat . Pour about three tablespoons of batter into the pan . Slightly tilt and swirl the pan to spread the batter into a thin tortilla , about 13cm in diameter . Cook for a few minutes , or until golden brown , then flip and cook the other side until lightly golden . Transfer to plate and keep warm . Repeat until you have eight tortillas .
What you ’ ll need :
1kg boneless pork shoulder 3 tablespoons coconut oil or other goodquality fat , melted Sea salt and freshly ground black pepper 3 tablespoons maple syrup 3 tablespoons garlic powder ½ teaspoon dry mustard powder 2 tablespoons onion powder ½ teaspoon ground white pepper 125ml ( ½ cup ) barbecue sauce 125ml ( ½ cup ) Worcestershire sauce
Coconut flour tortillas 3 tablespoons coconut flour 3 tablespoons arrowroot ¼ teaspoon baking powder ½ teaspoon fine sea salt 8 egg whites from large eggs 2 tablespoons coconut oil
To serve Coleslaw Chipotle chilli powder Barbecue sauce 1 handful of coriander leaves Lime wedges
Serves : 4
5 . To serve : Top each tortilla with some coleslaw and pulled pork , sprinkle over a little chipotle chilli powder , drizzle over some barbecue sauce and finish with the coriander and a squeeze of lime .
Note : leftover pork can be stored in the freezer for use another time .
( OH ! MAGAZINE ) JULY 2016 15