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Pulled Pork and Egg Wrap
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
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Cayenne pepper
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2 Tbsp.
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Garlic powder
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2 Tbsp.
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| Onion powder |
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2 Tbsp. |
| Sugar |
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1/4 cup |
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Kosher salt
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1 Tbsp. |
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Pork shoulder
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2 lb.
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| Barbeque sauce |
64 oz. |
2 qt.
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Butter
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2 oz.
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| Jalapeno pepper, minced |
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1 medium |
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Eggs, beaten
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1 lb. 5 oz. * |
12 large
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Bibb or Boston lettuce
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12 leaves |
DIRECTIONS
- Blend cayenne pepper, garlic powder, onion powder, sugar and salt; rub on pork shoulder. Grill over low heat or bake at 275oF for 1-1/2 hours.
- Transfer pork to saucepot. Pour barbeque sauce over pork. Cover and simmer until fork tender. Remove from sauce; cool pork slightly, then shred. Reserve 3/4 cup sauce.
- Melt butter in large non-stick pan; add jalapeno and cook for 1 minute over medium heat.
- Add eggs. Cook and scramble until eggs are firm throughout with no visible liquid egg remaining.
- Spoon 2 oz. pulled pork and 1/4 cup eggs onto a lettuce leaf. Top with 1 tablespoon reserve barbeque sauce.
* If using frozen or liquid whole egg product.
Note: Do not let egg mixture remain at room temperature for longer than one hour (including preparation and service time).
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