Shredded Pork Wrapped In Sesame Crepes Recipes

Steps:

• Cut the pork into three large portions and trim any excess fat.
• Combine the rest of the shredded pork ingredients together in a large bowl; add the pork and toss to combine; marinade pork for 3 hours, refrigerated.
• Remove meat from marinade and cook at 325°F for approximately 1 1/2 hours, or until the pork is very tender, brushing with marinade as needed.
• Remove, cool slightly and shred meat or slice into thin portions.
• For the crepes, combine the flour, salt, egg and sesame oil in a bowl, then Whisk in the milk.
• Stir in the ginger, garlic and scallion.
• In a non-stick pan, add a touch of vegetable oil; swirl around.
• Add just enough batter to spread around thinly; move rapidly as the crepe will start cooking quickly.
• When the outside edges start coming off the pan and are cooked, flip the crepe over and cook the other side for a few seconds (you don’t want too much color on your crepes).
• Lay the crepes out to cool on a dry towel.
• Wrap warmed shredded pork around the sesame crepes and serve with chopped scallion, soy sauce and sesame seeds.

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.

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.

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.

Steps:

• Place tenderloins in a 5-qt. slow cooker coated with cooking spray; pour 3/4 cup salad dressing over pork, turning to coat. Cook, covered, on low until meat is tender, 4-5 hours., Remove pork; cool slightly. Shred meat into bite-sized pieces; return to slow cooker. Stir in brown sugar and remaining salad dressing. Cook, covered, until heated through, 30-45 minutes longer., Combine slaw ingredients. Serve pork on buns with slaw and, if desired, mayonnaise.