Pulled Pork Wraps with Basil Pesto and Pickled Shallots

Good

% Daily Values based on a 2,000 calorie diet

Step 1

For the pickled shallots: 1. Slice the shallots into half moons, as thinly as you have patience for. Place in a pint sized mason jar. 2. Juice the lime or lemon. Mix vinegar and juice. Add salt and stir to dissolve. 3. Pour the mix over the shallots. Top up the jar with water (up to the very brim). Place lid on jar and shake well. 4. Leave on counter top for 8-24hrs. Refrigerate for long term storage.

Step 2

For the pork shoulder: 1. Preheat oven to 250F. Combine all salt, garlic powder, oregano and onion powder. Rub all over entire surface of pork shoulder. 2. Place on a roasting pan and roast, uncovered, for 8-10 hours. 3. Remove from oven and let rest 10 minutes. Slice or pull pork apart.

Step 3

For the pesto: 1. Heat a well-seasoned cast iron skillet over medium heat. Add garlic still in the peel to the pan. Stir or shake the pan frequently so the garlic rotates and cooks on all sides. Cook until garlic is starting to brown and is feeling fairly soft to touch, about 7-8 minutes. 2. Remove the garlic from the pan and let cool. Peel the now cooled garlic and place in a blender of food processor with the fresh basil, olive oil and sea salt. Pulse until it's a paste.

Step 4

For serving: 1. Place a healthy serving of pork into your lettuce leaf, dribble pesto sparingly on top, add a spoonful of pickled shallots. Wrap it all together and enjoy!