Pulled Pork and Egg Wrap

Pulled Pork and Egg Wrap

Yield: 12 servings


  • 2 tbsp. cayenne pepper
  • 2 tbsp. garlic powder
  • 2 tbsp. onion powder
  • 1/4 cup sugar
  • 1 tbsp. kosher salt
  • 2 lb. pork shoulder
  • 64 oz. (2 qt.) barbecue sauce
  • 2 oz. butter
  • 1 medium jalapeño pepper, minced
  • 1 lb., 5 oz.* eggs (12 large), beaten
  • 12 leaves Bibb or Boston lettuce

* If using frozen or liquid whole egg product.


  1. Blend cayenne pepper, garlic powder, onion powder, sugar and salt; rub on pork shoulder. Grill over low heat or bake at 275° F for 1-1/2 hours.
  2. Transfer pork to saucepot. Pour barbecue sauce over pork. Cover and simmer until fork tender. Remove from sauce; cool pork slightly, then shred. Reserve 3/4 cup sauce.
  3. Melt butter in large nonstick pan; add jalapeño and cook for 1 minute over medium heat.
  4. Add eggs. Cook and scramble until eggs are firm throughout with no visible liquid egg remaining.
  5. Spoon 2 oz. pulled pork and 1/4 cup eggs onto a lettuce leaf. Top with 1 tablespoon reserve barbecue sauce.

Note: Do not let egg mixture remain at room temperature for longer than one hour (including preparation and service time).


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