Since we are smack dab in the middle of harvest in South Africa, hearty and over-sized breakfasts are a necessity.

Ingredients

5-6 pound pork shoulder
salt and pepper
1 large brown onion
3 cups beef stock
eggs
finely shredded cheddar cheese
barbecue sauce
flour tortillas

Directions

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.

Recipe by The Noble Pig