Roasted Wild Boar Wrap

Overnight roasted wild boar in spicy tortilla 4 Servings


1.8 lb/700 g shoulder of wild boar
1 cup/2 dl wine, white or red
1 cup/2 dl soy, Japanese
4 thyme twigs
1 solo garlic
½ red chilli
2 tbsp chopped fresh ginger
2 tbsp smoked bell pepper
½ cup apricots, shredded
2 shallots
Tortilla bread, small
Baby gem lettuce
Sriracha mayo
Avocado, celery, red onion
Parsley, sour cream


  1. Brown the meat in butter with salt and pepper, onion, chilli, apricots and spices. Add wine and soy.
  2. Heat the oven to 85-90 C (185-195 F). Cover with lid and cook the meat in oven for app. 10 h over night.
  3. Lift up the meat and pull it into strips. Reduce the stock and season with some vinegar, butter and spices.
  4. Shred and chop the vegetables.
  5. Arrange on tortillas with sour cream, avocado, cilantro, red onion, celery and Sriracha mayo.