Shredded Pork Wraps With Lemon Coleslaw Recipes

SWEET ONION SLAW PORK WRAPS

Steps:

• In a large bowl, combine the first nine ingredients; set aside., In a small skillet, cook pork in oil until pork is no longer pink. Spoon coleslaw mixture and pork down the center of each tortilla; 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.

SHREDDED PORK WRAPS WITH LEMON COLESLAW RECIPE

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. Cooks\' note: ° Shredded pork in sauce can be made 1 day ahead and chilled, covered. Reheat before using.

EASY SHREDDED PORK

Steps:

• Mix the paprika, garlic powder, brown sugar, dry mustard, and kosher salt together in a small bowl; spread evenly over the pork roasts. Refrigerate the seasoned roasts at least 3 hours.
• Preheat oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan.
• Bake the roasts in the preheated oven until pork is tender and shreds easily with 2 forks, 4 to 6 hours.
• Shred the pork and place into a large pot over medium heat. Mix the meat with the barbeque sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.

LEMON COLESLAW

Steps:

• Whisk together sour cream, mayonnaise, zest, lemon juice, sugar, water, salt, and pepper in a large bowl until sugar is dissolved. Add cabbage, carrots, scallions, and parsley and toss well. Chill, covered, 1 hour to allow flavors to develop. Season with salt and pepper.

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.

SHREDDED PORK SANDWICHES

Steps:

• Trim any areas with large amounts of fat on the pork.
• Put pork into crock pot, cutting into a few smaller chunks if needed.
• Add BBQ sauce & stir gently to coat meat.
• Cook on low setting for 6-8 hours or until meat has begun to shred when stirred.
• When meat is done, use two forks to shred it the rest of the way right in the crock.
• Serve on your choice of buns or rolls.