Pulled pork wrap or baby baps

In my last post a shared the simple recipe for a pulled pork and today just a couple of ideas for using them in lunchbox friendly ways.

Our family loves wraps as an alternative to regular sandwiches and they are perfect for encasing sticky pork, coleslaw and a slather of extra mayonnaise. I have started to use sandwich picks to stop these unravelling within the box.

 

Equally delicious on rolls or baps, the flavorful pork is a winner. I find these mini hamburger buns from Trader Joes just adorable but are really just a bite sized snack. Larger softer rolls or Hawaiian sweet rolls are just the ticket.

Find the recipe here

Easy Peasy Pulled pork

I like the easiness of this pulled pork as it can be made with little effort, in advance to use in a multitude of lunch dishes.  Although, pulled pork is super convenient if cooked in a slow cooker I was lucky enough to be given a used Le Creuset lidded casserole which worked beautifully.

Dishes that are just thrown together, left to cook and then are versatile, ticks all the boxes as far as meal preparation. I am much better thinking about meals in the morning than at 5pm.

Although this pulled pork has its own light sauce at the end, you could add your favorite thicker BBQ sauce on reheating.  Also it may pay to chill the saucy liquid so you can lift off the set fat.

Pulled Pork

  • 1/2 cup honey or maple syrup or a mix of both
  • 1 heaped tsp smokey paprika
  • 6 finely chopped garlic cloves
  • 2 Tbsp yellow mustard
  • 1/4 tsp chili flakes or to your taste
  • 1 onion (red or yellow) sliced
  • Pork butt 4-5 lbs
  • Salt and pepper

Place the chopped onion on the base of your slow cooker or heavy casserole dish.  Place the salt and peppered pork atop ( I do cut any thick fat layer off first)

Mix all the remaining ingredients together and pour over pork, making sure all sides are covered. Place lid on and turn slow cooker on high for 5- 6 hours, turning halfway through. Or, lid the heavy casserole and place in 320 degree F oven for around 4-5 hours. Turn once.

The meat is cooked when it easily breaks apart with a fork. Drain if you like and chill liquid to remove excess fat. Add BBQ sauce if you like it saucy.

Enjoy with tortillas, sliders, on rice or in wraps. So many uses.

FYI, I would serve coleslaw and tortillas on the side, not in the the thermos and assemble as I ate. Don’t forget napkins!