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Pork and Turnips Wraps with Apple Cider

Fall-apart tender shredded pork braised in apple cider with sweet turnips and apples, wrapped in warm tortillas.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Servings: 6
Calories: 420
Ingredients Method

Ingredients
  

  • For the Braised Pork and Turnips
  • 2.5 lbs about 1.1kg boneless pork shoulder, trimmed
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 medium onion sliced
  • 3 garlic cloves minced
  • 2 cups apple cider
  • 1 bay leaf
  • 1 lb about 450g turnips, peeled and cut into 1-inch chunks
  • 2 tart apples peeled and cut into wedges
  • For the Wraps
  • 8 to 10 flour tortillas or flatbreads
  • 2 cups shredded cabbage
  • 1/4 cup plain yogurt or sour cream
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Preheat the oven to 325°F (165°C). Season the pork generously with salt and pepper.
  2. Heat the olive oil and sear the pork on all sides until deeply browned, about 8 to 10 minutes. Remove and set aside.
  3. Add the sliced onion and cook 3 to 4 minutes until softened. Add the garlic and cook 1 minute more.
  4. Return the pork to the pot. Add the cider and bay leaf. Bring to a simmer, cover, and transfer to the oven.
  5. Braise 1 hour 30 minutes, then add the turnips and apples. Cover and braise 30 more minutes, until the pork shreds easily.
  6. Shred the pork with two forks, discarding large pieces of fat. Toss back into the pot with the turnips, apples, and liquid.
  7. Warm the tortillas in a dry skillet or over a low flame.
  8. Fill each tortilla with the pork mixture, top with cabbage, yogurt, and parsley, then wrap and serve.