Leftover Pork Roast BBQ Wrap Recipe

Pork roast: Shredded leftover pork roast is the star of this recipe, providing a rich and savory base.

Bbq sauce: This adds a smoky, tangy flavor that complements the pork perfectly.

Tortillas: Large tortillas are used to wrap up all the delicious ingredients.

Coleslaw mix: Adds a crunchy texture and a fresh contrast to the rich pork and bbq sauce.

When heating the shredded pork and bbq sauce in the skillet, make sure to stir occasionally to ensure even heating and to prevent the sauce from burning. For an extra layer of flavor, consider adding a splash of apple cider vinegar or a pinch of smoked paprika to the bbq sauce while it heats. This will enhance the smoky and tangy notes of the dish.

• shredded leftover pork roast - Substitute with shredded chicken: Shredded chicken provides a similar texture and can easily absorb the flavors of the BBQ sauce.

• shredded leftover pork roast - Substitute with shredded beef: Shredded beef offers a hearty alternative and pairs well with BBQ sauce.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce gives a sweet and savory flavor that complements the meat and coleslaw.

• bbq sauce - Substitute with hot sauce and honey mixture: A mix of hot sauce and honey can mimic the sweet and spicy profile of BBQ sauce.

• large tortillas - Substitute with lettuce wraps: Lettuce wraps provide a low-carb alternative and add a fresh crunch.

• large tortillas - Substitute with pita bread: Pita bread offers a slightly thicker and more robust option for holding the ingredients.

• coleslaw mix - Substitute with shredded cabbage and carrots: Shredded cabbage and carrots can be easily mixed with a dressing to create a homemade coleslaw.

• coleslaw mix - Substitute with mixed greens: Mixed greens provide a lighter and more varied texture, adding freshness to the wrap.

• Allow the shredded pork roast mixture to cool completely before storing. This helps prevent condensation, which can make the tortillas soggy.
• Transfer the cooled pork mixture into an airtight container. Ensure it's sealed tightly to maintain freshness.
• Store the coleslaw mix separately in another airtight container to keep it crisp and fresh.
• If you plan to consume the wraps within 3-4 days, place the containers in the refrigerator.
• For longer storage, consider freezing the pork mixture. Place it in a freezer-safe container or a resealable freezer bag, removing as much air as possible before sealing.
• Label the container or bag with the date to keep track of its freshness.
• When ready to use, thaw the pork mixture in the refrigerator overnight.
• Reheat the pork mixture in a skillet over medium heat until warmed through.
• Warm the tortillas in a pan or microwave just before assembling the wraps.
• Assemble the wraps by placing the reheated pork mixture onto the warmed tortillas, topping with fresh coleslaw mix, and wrapping them up tightly.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each pork roast BBQ wrap in aluminum foil to prevent them from drying out. Place the wrapped tortillas on a baking sheet and heat for about 15-20 minutes or until thoroughly warmed. This method ensures even heating and maintains the tortilla's texture.

• Microwave Method: Place the pork roast BBQ wrap on a microwave-safe plate. Cover with a damp paper towel to keep the tortilla from becoming too dry. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating. This is the quickest method but may result in a slightly softer tortilla.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the pork roast BBQ wrap in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until the pork is warmed through and the tortilla is slightly crispy. This method adds a nice texture to the tortilla.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pork roast BBQ wrap in the air fryer basket, ensuring they do not overlap. Heat for about 5-7 minutes, flipping halfway through. This method gives a crispy exterior to the tortilla while keeping the pork juicy.

• Steamer Method: If you prefer a softer tortilla, use a steamer. Place the pork roast BBQ wrap in a steamer basket over boiling water. Cover and steam for about 5-7 minutes. This method keeps the pork moist and the tortilla soft.

• Skillet: Used to heat and cook the shredded pork with BBQ sauce until it is thoroughly warmed.

• Spatula: Handy for stirring and mixing the pork and BBQ sauce in the skillet.

• Pan: Utilized to warm the tortillas if not using a microwave.

• Microwave: An alternative to the pan for warming the tortillas quickly.

• Tongs: Useful for handling and placing the warm tortillas without burning your hands.

• Cutting board: Provides a clean surface to lay out and assemble the wraps.

• Knife: Can be used to chop or adjust the coleslaw mix if needed.

• Measuring cups: Ensures accurate measurement of the shredded pork and BBQ sauce.

• Serving plate: For presenting the finished BBQ wraps.

Prepare the filling: Pre-cook the shredded pork and bbq sauce mixture in advance and store it in the fridge.

Warm tortillas quickly: Use a microwave to heat the tortillas for 20 seconds instead of using a pan.

Use pre-made coleslaw: Buy coleslaw mix from the store to save chopping time.

Assemble efficiently: Lay out all ingredients and utensils before starting to make the wraps.