Ultra-Buttery & Smoky Pulled Pork Wraps

Slow-cooked pork in butter, beer, and smoky spices—wrapped in cheesy perfection!

Ingredients (Makes 4-5 Wraps):

✅ For the Pulled Pork:
• 1 kg (2.2 lbs) pork sprandinė (pork neck)
• 4 tbsp smoked paprika
• 2 tsp salt (adjust to taste)
• ½ tsp black pepper
• 500 g (2 cups) butter
• 500 ml (2 cups) dark beer (Guinness or similar)

✅ For the Wraps:
• 4–5 wheat tortillas
• 100 g (3.5 oz) white cheddar cheese, grated
• 100 g (3.5 oz) red Netherlands cheese, grated

Instructions:

Step 1: Slow-Cook the Pulled Pork
1. Rub the pork with 4 tbsp smoked paprika, salt, and black pepper.
2. In an oven-safe pot, melt 500g butter over medium heat.
3. Sear the pork in melted butter until golden brown on all sides.
4. Pour in dark beer (Guinness) and cover with a lid.
5. Cook in the oven at 250°F (120°C) for 6 hours, basting occasionally.

Step 2: Shred & Assemble Wraps
1. Use two forks to pull apart the pork, mixing it with the buttery juices.
2. Place ¼ of the pulled pork onto a wheat tortilla.
3. Sprinkle white cheddar & red Netherlands cheese on top.
4. Fold the tortilla into a wrap.

Step 3: Toast & Serve
1. Heat a dry pan or oven to medium heat.
2. Cook the wraps for 2-3 minutes per side, until crispy and golden.
3. Serve hot with garlic sauce, BBQ, or aioli.

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