I love the wrap!  Everything rolled together or spilling out, juicy tender meat, peppers, tomatillos, garlic and onions slow cooked down with the roast turning into sauce. It needs very little attention after charring the meat and vegetables and of course removing seeds and skins from peppers.  It’s making my mouth water just looking at the pictures.  So good!

Pork Chile Verde

• 3 lb. Farmstead Pork shoulder roast
• 1 Anaheim pepper
• 1  red bell pepper
• 1 medium pablono pepper
•  7-8 medium tomatillos
• 1/2 small sweet onion
• 3-4 cloves garlic
• 1/2 teaspoon ground cumin
• unrefined sea salt
• fresh ground black pepper

Char peppers onions and tomatillos in the roasting pan under the broiler.  Remove and let cool.  Coat meat with spices.  Char under broiler.  When cool enough to handle remove skins and seeds from peppers.  Place vegetables under roast.  Cover with a tight fitting lid, and roast in a low oven 250-300 degrees until tender and flaky when pierced with a fork.  How long depends on the size, this was just over 3 lbs. and took about 5-6 hours.  Pull the meat and vegetables apart with forks.

Update 1/26/16.  I found big improvement, by removing all the juice and vegetables, then purée in blender, and returning to the meat.

To assemble the wraps:  Use organic white sourdough tortillas (to see recipe click on first picture below).  Spread home-grown baby lettuce over tortillas.  Spoon on Pork Chile Verde.  Top with shredded aged farmstead cheese.  I love my Guacamole in the wrap.  Click on the last picture to see recipe.  Enjoy!