Roast pork in wrap

Name: Roast pork in wrap
Cook time: 3 h
Total time: 15 h
Yield: 6
Ingredients: 1 Organic Orange; 1 Organic Lime; 2 Garlic cloves; 7-10 Tbsp Coriander seeds; 7-10 Tbsp Cumin seed; 7-10 Tbsp Oregano; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 1.5 kg flushed pork neck; 7-10 Tbsp Oil; 1 pck. (6 pieces each; approx. 370 g)) Wheat tortillas; 7-10 Tbsp Freezer bag; 7-10 Tbsp Aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

Instead of potatoes, sauce and vegetable garnish, today we serve the juicy roast pork as a wrap with crisp salad. The marinade is also refreshingly different - it's worth trying!

COOK TIME
180 mins

TOTAL TIME
900 mins

Ingredients

Servings: 6

1 Organic Orange
1 Organic Lime
2 Garlic cloves
7-10 Tbsp Coriander seeds
7-10 Tbsp Cumin seed
7-10 Tbsp Oregano
7-10 Tbsp Pepper
7-10 Tbsp Salt
1.5 kg flushed pork neck
7-10 Tbsp Oil
1 pck. (6 pieces each; approx. 370 g)) Wheat tortillas
7-10 Tbsp Freezer bag
7-10 Tbsp Aluminium foil

Directions

1
The day before, for the marinade, wash the orange and lime hot, dry and finely grate the peel. Halve the fruit and squeeze. Peel garlic and chop finely. Crush 1 tablespoon each of coriander and cumin seeds finely in a mortar. Mix the prepared ingredients, 1 tbsp. oregano and 1 tsp. pepper.
2
Wash the meat, dab dry and rub with the marinade all around. Place in a freezer bag, seal and chill overnight.
3
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Brush roaster with oil. Remove meat from the freezer bag, season all around with salt. Place in the roaster and roast in the hot oven for approx. 2-2 1⁄2 hours. After approx. 1 1⁄2 hours pour on approx. 1⁄4 l water.
4
Remove the roast, wrap in foil and let it rest for about 10 minutes. Briefly roast tortillas one after the other in a pan without fat from each side. Cut the roast open. Put some salad on the tortillas and roll them up.