• Pork


  • Mexican

Cooking Methods

  • Roasting



Prep Time

Cooking Time

240 minutes


2 kg pork shoulder roast
10 g fresh rosemary (picked)
10 g fresh thyme (picked)
50 g coarse salt
3 cloves garlic, peeled
1 onion, roughly chopped
300 ml Van Loveren Colombar
2 clove garlic, crushed
1/2 red cabbage, finally sliced
1 cucumber, grated
2 carrots, grated
50 g mung bean sprouts
4 tbsp Food Lover's Signature mayonnaise
1 tsp smoked paprika
Salt and Pepper
12 soft tortilla wraps


Place the pork shoulder into a deep roasting tray.
Add the rosemary, thyme, coarse salt, and garlic into a blender and blend well.
Rub the pork shoulder well and leave for at least 1 hour to cure.
Rinse the pork shoulder and place back into a deep roasting pan.
Cover with tin foil and roast in an oven at 150°C for 3-4 hours until the meat is tender and falling off the bone.
Allow to cool before shredding.
Mix the red cabbage, cucumber, carrot, mung bean sprouts, mayonnaise and smoked paprika together.
Season well with salt and pepper
To serve:
Place some of the slaw on top of a tortilla and top with some shredded pork.
Repeat this process with the remaining tortilla wraps

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