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.
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.
Two Years Ago: Roasted Grapes
Three Years Ago: Pumpkin Caramel Bars with Bacon
Pulled Pork Breakfast Wraps
- 5-6 pound pork shoulder
- salt and pepper
- 1 large brown onion
- 3 cups beef stock
- finely shredded cheddar cheese
- barbecue sauce
- flour tortillas
- 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.