Shredded Pork Wraps Recipes

SHREDDED PORK WRAPS WITH LEMON COLESLAW

Steps:

• Cook onion and garlic in oil in a 3- to 4-quart heavy pot over moderate heat, stirring, until golden, about 8 minutes. Stir in remaining ingredients except pork, lavash, and coleslaw and simmer, covered, 10 minutes. Add pork and simmer, covered, turning occasionally, until tender, about 45 minutes.
• Transfer pork with tongs to a cutting board. Purée cooking liquid in a blender until smooth (use caution when blending hot liquids) and return to pot. When pork is cool enough to handle, shred lengthwise with your fingers or 2 forks and add to sauce. Simmer, stirring, just until pork is heated through.
• Divide shredded pork among pieces of lavash and top with some coleslaw, then wrap lavash around to form a cone.

LEFTOVER SHREDDED PORK WRAPS

Steps:

• Make sure your leftover BBQ shredded meat is already warm.
• Place rows of onion, red pepper, avocado, cheese, and salad greens on top of the tortilla, then top with the meat.
• Roll up the tortilla into a log, then cut in half and serve immediately.

STICKY PORK LETTUCE WRAPS

Steps:

• Make the marinade by mixing the soy with the honey, brown sugar, spices and 1 tbsp water. Put the pork in a shallow bowl, pour the marinade over, turning to make sure the steaks are well coated, then leave to marinate for at least 30 mins.
• Mix the carrot with the lime juice and caster sugar. Brush a piece of foil with oil and line the grill pan. Grill the pork steaks (or griddle if you prefer) for 4 mins each side. Keep an eye on them in case the sugar in the marinade starts to blacken. When cooked, cut the pork into strips.
• Put the lettuce leaves out on a board and divide the pork between them. Add some carrot and cucumber, then fold in both ends of the lettuce leaf and roll up from one side to contain the filling. Serve with sweet chilli sauce, if you like.

LEFTOVER PORK ROAST BBQ WRAP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spoon 1/2 the shredded pork onto each tortilla; top each with 2 tablespoons barbeque sauce, 4 Cheddar cheese halves, 1/2 the onion rings, salt, and pepper. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito-shape. Wrap each tightly with aluminum foil and place on a baking sheet.
• Bake in the preheated oven until cooked through and cheese is melted, 15 to 20 minutes. Cut each wrap in half to serve.

HOISIN PORK WRAPS

Steps:

• Cut roast in half. Combine 1/3 cup hoisin sauce and ginger; rub over pork. Transfer to a 4 or 5-qt. slow cooker. Cover and cook on low for 7-8 hours or until pork is tender., Meanwhile, in a large bowl, combine the cabbage, carrots, onions, vinegar and sugar. Chill until serving., Shred meat with 2 forks and return to the slow cooker; heat through. Place 2 teaspoons remaining hoisin sauce down the center of each tortilla; top with 1/3 cup shredded pork and 1/3 cup coleslaw. Roll up.

SLOW-COOKER PULLED PORK WRAPS WITH COLESLAW

Steps:

• Place pork in 3 1/2- to 4-quart slow cooker; pour one bottle barbecue sauce over top. Cover; cook on Low heat setting 9 to 10 hours.
• Thirty minutes before pork is done, in large bowl, toss cabbage and carrots until mixed. In small bowl, mix remaining ingredients except tortillas with whisk until sugar is dissolved. Pour over cabbage mixture; toss until coated.
• Transfer pork roast to bowl. Shred pork, using 2 forks. Skim fat off surface barbecue sauce liquid in slow cooker; pour over shredded pork. Stir in more barbecue sauce, if desired.
• Using slotted spoon, spoon about 1/3 cup pork mixture over tortillas. Top with about with about 1/3 cup coleslaw; roll up.

PORK WRAPS

Steps:

• Slice pork chops, bell pepper and onion into thin strips.
• Start browning the pork chops in a large skillet with 1 tbl oil for about 3 minutes over medium high heat, stirring often.
• Add veggies and continue to saute the three until the veggies are starting to be tender crisp and the pork is cooked.
• Add barbecue sauce and sautee a few more minutes until all are coated well with barbecue sauce and barbecue sauce starts to thicken slightly.
• Warm tortillas in a microwave. (take 2 sheets of papertowels and wet them, wring them out and place tortilla in between them and nuke for about 15 seconds.).
• Divide filling among warmed tortillas. Tuck in bottom and roll and tuck in sides to creat an enclosed wrapper open at one end.

SWEET & SOUR PORK WRAPS

Steps:

• Place roast and onion in a 6-qt. slow cooker. In a small bowl, whisk water, sweet-and-sour sauce, sherry, soy sauce, soup mix, ginger and garlic until blended; pour over pork. Cook, covered, on low until meat is tender, 6-8 hours., When cool enough to handle, shred pork with 2 forks. To serve, spoon about 1/3 cup pork mixture onto the center of each tortilla. Top with 1/4 cup cabbage; sprinkle with cilantro. Fold bottom of tortilla over filling; fold both sides to close.