Pork Entertaining

Pulled pork shoulder wraps with grilled cos

Name: Pulled pork shoulder wraps with grilled cos recipe
Yield: 6
Ingredients: 2 dried ancho chillies (see recipe notes); 2 tsp cumin seeds; 2 tsp coriander seeds; 1 tsp whole black peppercorns; Chilli flakes, to taste; Finely chopped stems and roots from 1 coriander bunch (reserve leaves for filling your wraps); Finely grated zest and juice of 2 limes; 1 medium onion, chopped; 8 garlic cloves; 2-3 sprigs fresh oregano (or 1 tsp dried oregano); 3 bay leaves; 80.00 ml extra virgin olive oil; 2.5kg free-range pork shoulder, bone in (see recipe notes); 2-750.00 ml (500-750ml) chicken stock (see notes); Flatbread, to serve; Tomatillo salsa, to serve; Juice of 2 limes; 1 long red chilli, finely chopped, or to taste; 20.00 ml finely chopped coriander leaves; 1 tsp rapadura or dark brown sugar; 3 baby cos lettuce, halved lengthways

Rate now

Jump to recipe

by delicious. team

delicious. team

Apr 09, 2025

“I like to tear the meat from the bones and fold it through sticky pan juices at the table. Grilled cos is a refreshing accompaniment for your pork, while still being warming and delicious as autumn evenings cool.” – Paulette Whitney

You'll need to start this recipe a day ahead, and you'll need a casserole with a lid that fits the pork snugly. You can find Whitney's tomatillo salsa recipe here.

2 dried ancho chillies (see recipe notes)
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp whole black peppercorns
Chilli flakes, to taste
Finely chopped stems and roots from 1 coriander bunch (reserve leaves for filling your wraps)
Finely grated zest and juice of 2 limes
1 medium onion, chopped
8 garlic cloves
2-3 sprigs fresh oregano (or 1 tsp dried oregano)
3 bay leaves
2 tbs extra virgin olive oil
2.5kg free-range pork shoulder, bone in (see recipe notes)
2-3 cups (500-750ml) chicken stock (see recipe notes)
Flatbread, to serve
Tomatillo salsa, to serve

Grilled cos with chilli, lime and coriander dressing

Juice of 2 limes
1 long red chilli, finely chopped, or to taste
1 tbs finely chopped coriander leaves
1 tsp rapadura or dark brown sugar
2 tbs extra virgin olive oil
3 baby cos lettuce, halved lengthways

Method

1.

Place ancho chillies and ¾ cup (180ml) boiling water in a small bowl and soak for 30 minutes, or until softened.
2.

Toast cumin, peppercorns, coriander seeds and chilli flakes in a small frypan over medium heat for 2-3 minutes, until fragrant. Transfer to a mortar and use a pestle to pound to a powder. Transfer to a small food processor with the ancho chillies and soaking liquid, coriander stems and roost, lime zest and juice, onion, garlic, oregano, bay leaves, oil and 2 tsp salt flakes and whiz until smooth.
3.

Place pork in a large bowl and spoon over marinade. Turn to coat, then cover and refrigerate overnight to marinate.
4.

The next day, preheat oven to 160°C/140°C fan-forced.
5.

Place pork, skin-side up, in a lidded casserole that fits it snugly. Pour enough stock into dish so there's 2.5cm liquid in the base.
6.

Roast the pork, covered, for 4 hours, basting every hour. Remove lid, increase oven to 200°C/180°C fan-forced and roast for a further 30 minutes.
7.

Meanwhile, for grilled cos, place lime juice, red chilli, coriander leaves, sugar and 1 tbs oil in a small bowl. Season with salt flakes and freshly ground black pepper and stir to combine. Set aside dressing. Preheat a barbecue grill to high. Brush lettuce all over with remaining 1 tbs oil. Grill lettuce, cut-side up, for 1 minute. Turn cut-side down and cook for another minute. Turn again, brush with a generous amount of dressing and cook for a few seconds, or until lettuce yields just a little. You want it to remain crisp, with just a little tenderness and char from the grill.
8.

Remove pork from oven and skim the fat from the sauce (reserve fat to make roast potatoes another day). Discard excess pork skin and fat. Using 2 forks, shred meat and toss through the sauce.
9.

Serve pork with grilled cos drizzled with remaining dressing, flatbread and tomatillo salsa.

Rate now

Recipe Notes

Ancho chillies are dried poblano peppers with mild heat and sweet, lightly smoky flavour. They're available from spice merchants and Mexican and specialty grocers. Substitute dried long red chillies. You can also use a 2.5kg boneless pork shoulder. It will cook in 3 hours 30 minutes (removing the lid for the last 30 minutes). The amount of stock needed will depend on the size of your casserole.