Green Chile Pulled Pork Breakfast Wrap Recipe

Name: Green Chile Pulled Pork Breakfast Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 5 pounds boneless pork shoulder; salt As needed; black pepper As needed; 1 tablespoon lard or butter; 2/3 cup white onion finely diced; 2 tablespoons a.p flour; 1 1/2 cups pork stock; 1 cup green chiles chopped, roasted, de-skinned, stemmed and seeded*; 3/4 teaspoon salt; 1/4 teaspoon cumin; 6 flour tortillas 10-inch, griddled; 15 eggs seasoned, soft scrambled; 1 cup cheddar cheese shredded; 1 cup monterey jack cheese shredded

Servings: persons

5 pounds boneless pork shoulder
salt As needed
black pepper As needed
1 tablespoon lard or butter
2/3 cup white onion finely diced
2 tablespoons a.p flour
1 1/2 cups pork stock
1 cup green chiles chopped, roasted, de-skinned, stemmed and seeded*
3/4 teaspoon salt
1/4 teaspoon cumin
6 flour tortillas 10-inch, griddled
15 eggs seasoned, soft scrambled
1 cup cheddar cheese shredded
1 cup monterey jack cheese shredded

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1. Preheat oven to 275u00b0F. Season the boneless pork shoulder with salt and pepper all over. Place in a shallow roasting pan and into the oven for 3 hours, turning and rotating several times throughout this initial cooking time. Remove the roast and wrap tightly in foil. Return to the oven and roast for an additional 2 hours, or more as needed until completely fork tender. Let the roast cool, remove from foil and place into a bowl. Shred the meat by hand.
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2. For the green chile sauce: Melt the lard or butter in a saucepan over medium heat. Add the finely chopped onion and sweat until the onion has softened. Sprinkle flour over the surface of the onions and stir to combine. While continuing to stir, add the stock in a steady stream. Add the roasted, chopped chiles, garlic, salt and cumin and bring the mixture to a simmer. Simmer for 20 minutes. Taste and re-season as necessary and keep hot until ready to assemble.
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3. To assemble the wraps:Combine the shredded Cheddar and Jack cheeses in a bowl and set aside until needed. Place a generous portion of pulled pork down the center of the tortilla (leaving the bottom inch of the tortilla clear) and top with a few spoonfuls of green chile sauce. Place a few spoonfuls of scrambled eggs over top and sprinkle with cheese. Place under a broiler or salamander to melt the cheeses. Fold the bottom of the tortilla towards the center of the wrap, followed by the left and right sides of the tortilla, leaving the top open.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 pounds boneless pork shoulder, salt As needed, black pepper As needed, 1 tablespoon lard or butter, and more.

Yes, Green Chile Pulled Pork Breakfast Wrap falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Chile Pulled Pork Breakfast Wrap

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