Sweet Potato & Pork Wrap

Sweet Potato & Pork Wrap

Cube fresh sweet potatoes, drizzle with olive oil, add a sprinkle of cinnamon, salt and cayenne pepper to taste, then roast till soft. Using a La Banderita 12" Flour Tortilla(OLE #2712), spread the roasted sweet potatoes, then add shredded pork. Hearty and delicious just landed on your menu.


  • 6 La Banderita 12” Flour Tortillas
  • 1 ½ lbs. pork shoulder
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 medium onion, diced
  • 1 clove of garlic, diced
  • 3 Sweet potatoes, cleaned and chopped
  • Olive Oil
  • 2 tsp. cinnamon, ground
  • ¼ tsp. salt
  • ¼ tsp Cayenne pepper


  • Preheat oven to 275 degrees Fahrenheit.
  • Evenly season pork shoulder with salt and pepper.
  • Heat olive oil in oven safe pot over high heat then place pork in pot, making sure to sear all sides until completely browned, 2-3 minutes per side.
  • Remove pork roast from pot and set aside.
  • Place 1 diced onion and garlic in pot, gently sautéing for a few minutes until translucent. Add a little Olive oil if needed.
  • Place pork shoulder back in pot and cook covered in preheated oven for approximately 4 hours.
  • While pork is cooking, in an oven safe roasting pan, place cubed sweet potatoes, drizzle with olive oil and sprinkle cinnamon, salt and cayenne pepper.
  • With about 45 minutes left on the pork, place potatoes in oven and allow to cook until tender.
  • Remove pork shoulder, checking to make sure the internal temp is 160 degrees, and then allow to “rest” for at least 15 minutes.
  • In a large bowl, with two forks, shred pork into pieces.
  • Heat tortillas according to directions on package.
  • Take each tortilla and spoon sweet potatoes and shredded pork.
  • Serve hot.