Pulled Pork Breakfast Wraps

 Pulled Pork Breakfast Wraps
Since we are smack dab in the middle of harvest in the Willamette Valley, hearty and over-sized breakfasts are a necessity. A must. And something we can’t live without. The days are long and it has been a whirlwind of weather calamity here in the Pacific Northwest. Total stress but that goes along with farming.

Somehow we received the remnants of a Japanese typhoon last weekend and quite honestly I have never seen so much rain. Like, crazy, never-ending, sideways rain. It’s kind of the last thing you want to see happen right before you harvest your grapes. But the sun has been out for a couple of days and things are looking up.

October is the month I live and die by my slow cooker. Since I am back at forth at the winery, I need a solution for fast and easy cooking. These breakfast wraps can be placed in foil and taken on the road. And it helps that they are absolutely delicious. 

I turn on my slow cooker at bedtime (or 11 PM) and by morning I have something everyone is happy to eat.

Normally I would make these with my absolute favorite pulled pork sauce, it just depends on how much time I have. For these I used purchased (a good one) barbecue sauce to toss with the meat. It was so, so good. Perfect way to start a long, busy day.

Print Recipe

Pulled Pork Breakfast Wraps

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: Many

Ingredients

  • 5-6 pound pork shoulder
  • salt and pepper
  • 1 large brown onion
  • 3 cups beef stock
  • eggs
  • finely shredded cheddar cheese
  • barbecue sauce
  • flour tortillas

Directions

  • Season all sides of pork shoulder generously with salt and pepper. Quarter onion and separate pieces. Place onion on the bottom of a 6-7 quart slow-cooker. Place pork shoulder on top of the onions, fat side up. Pour in beef stock on the side as to not wash away the seasoning on the meat. Cover and cook on low for eight hours.
  • When meat is done, remove to a cutting board and pull apart with two forks, discarding any fat. The onions will be very soft, pull those apart right into your meat. This adds a lot of flavor.
  • The amount of wraps you can make will depend on how much meat you have and what size flour tortillas you use. Scramble one egg per burrito and use as much cheese as you like. Toss pork in barbecue sauce. Place all ingredients inside your tortilla and wrap it up. Serve at home or on the go.

Pulled Pork Breakfast Wraps one just might not be enough
Why is this a wrap and not a burrito? A burrito’s sides are wrapped up and folded, creating a pocket, while wraps remain open. Make it any way you choose.

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Post a Comment

13 Comments and 1 Reply

  1. YUM! I’ll take one right now for breakfast!

  2. I only got a slow cooker a few months ago and I wish I had bought one earlier! I use mine all the time too =) This breakfast wrap looks absolutely awesome. I wish I had one right now! I’m putting it on the list for tomorrow.

  3. It’s breakfast time here and I sure wish I had one of these wraps!

  4. Never once has it occurred to me to put together pulled pork and scrambled eggs. In my mind it sounds weird yet I’m sitting here drooling over that photo. I guess I know what to try with our next batch of leftovers.

  5. Wow, that is a serious breakfast! I have to make these for my brother. He would freak over them!

  6. Des 6

    Now THAT is a hearty breakfast. I love that it’s so portable too! Good luck with your harvest, the sun was out today and I hear it’s coming back tomorrow. Yahoo!

  7. Ashley 7

    Wow, these wraps sound sooo good. Totally my kind of breakfast. I hope the weather stays good for you!

  8. Joan 8

    We had that for breakfast this morning. I reheated some pulled pork barbecue we had yesterday, and scrambled up some eggs. Yum. I would recommend using very fresh pulled pork though.

  9. Liz 9

    I don’t think I could sleep with the amazing aroma coming from my kitchen! What a way to start the day…

  10. This looks really delicious. The kids will surely love this as well.

  11. Winnie 12

    Can’t wait to try this, but can I ask a question? What is a “brown” onion? I have seen red, yellow, white and green, but never “brown”? Thanks.

  12. gio 14

    looks great i like it : )

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