Mexican pulled pork lettuce wraps

01. November 2014

Duromatic: For 8-10 persons

Preparation time: 15 minutes
Cooking time: 60 minutes

Ingredients / Spice Mix

  • 2 tablespoons un-sweetened cocoa powder
  • 1 tablespoon salt
  • 1 teaspoon red pepper flakes
  • 2 teaspoons oregano
  • 1 teaspoon white pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/8 teaspoon coriander
  • 1/8 teaspoon cayenne pepper
  • 1 large onion, finely chopped
  • 4 pounds (or about 2 kilo) pork roast, leg or shoulder
  • 2 tablespoons vegetable oil
  • 1 head butter lettuce, washed and dried
  • 2 carrots, grated
  • 2 limes, cut into wedges


The day before cooking the meat, make the spice mix by combining all of the ingredients listed, cut the roast into manageable pieces and rub them with the onion and spices. Then wrap the meat back into the butcher's paper and refrigerate overnight.

Meat on all sides, in pre-heated pressure cooker, then add enough water to almost cover (2-3 cups).

Close and lock the lid. Turn the heat up to high and when the cooker reaches pressure (2 red rings), lower to the heat to the minimum needed to maintain pressure. Cook for 50 minutes at high pressure.

Open with the Natural release method - move the pressure cooker to a cool burner and wait for the pressure to come down on it's own (about 10 minutes).

Place the meat on a platter and pull the flesh into strips using two forks. In the meantime, reduce the remaining cooking liquid in the cooker to half strain and de-fat using your favorite method.

In a pre-heated large wide saute' pan add vegetable oil, or lard, and fry the shredded pork until it becomes lightly brown. For extra spice, drizzle the cooking liquid on the pulled pork before serving.

To make lettuce wraps, simply prepare the lettuce cups with carrots on a serving platter. Fill with just-fried pork. Finish with a squirt of fresh lime.


Mexican pulled pork lettuce wraps
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