Shshredded Pork Wraps With Lemon Cole Slaw Recipes

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SHREDDED BBQ PORK & COLE SLAW SANDWICHES

I got this recipe from an Ingles Summer fun booklet. It's really easy and the slaw is a delicious change from regular slaw. Even DS who doesn't like slaw liked this. The slow cooker makes it extra easy. You can also substitute chuck roast or skinless,boneless chicken thighs or breasts. Enjoy!

Provided by Chill

Categories     Lunch/Snacks

Time P8DT20m

Yield 12 serving(s)

Number Of Ingredients 11



Shredded BBQ Pork & Cole Slaw Sandwiches image

Steps:

  • Place pork in slow cooker and spoon tomato paste over; do not stir.
  • Cook, covered LOW 8-10 hrs (or HIGH 4-6 hrs).
  • Shred pork, blending tomato paste (I left in the juices).
  • Stir in BBQ sauce and salt.
  • Spoon on rolls and top with slaw.
  • For the Tangy Coleslaw:.
  • Whisk together mayo, mustard,honey & salt in large bowl.
  • Add coleslaw mix and raisins; toss until well blended.
  • Cover and chill 2 hrs before serving.

Nutrition Facts : Calories 375.9, Fat 22.3, SaturatedFat 6.8, Cholesterol 80.4, Sodium 634.1, Carbohydrate 21.8, Fiber 2.2, Sugar 12.1, Protein 23.4

3 lbs pork butt, cut into lg chunks
1 (12 ounce) can tomato paste
1 cup hunts hickory and brown sugar barbecue sauce
1 teaspoon salt
French roll
1/2 cup mayonnaise (I used fat free)
3 tablespoons spicy brown mustard
3 tablespoons honey
1/8 teaspoon salt
1 (16 ounce) bag deli Coleslaw
1/2 cup raisins

EASY SHREDDED PORK

This is an excellent dish for backyard parties, Super Bowl (or any sports) parties and get-togethers. Serve with rolls or French or Italian bread. Goes great with corn on the cob.

Provided by freddajoi

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 7h15m

Yield 28

Number Of Ingredients 7



Easy Shredded Pork image

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.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 30.5 g, Cholesterol 89.4 mg, Fat 21.7 g, Fiber 0.8 g, Protein 23.4 g, SaturatedFat 7.8 g, Sodium 1591.5 mg, Sugar 21.7 g

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons kosher salt
2 (7 pound) pork shoulder roasts
4 (20 ounce) bottles barbeque sauce

SLOW-COOKER PULLED PORK WRAPS WITH COLESLAW

Looking for a slow cooked dinner? Make these tasty wraps with pork roast cooked in barbecue sauce, mixed with delicious homemade coleslaw and spooned into Old El Paso® flour tortillas.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h45m

Yield 24

Number Of Ingredients 15



Slow-Cooker Pulled Pork Wraps with Coleslaw image

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.

Nutrition Facts : Calories 360, Carbohydrate 35 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 10 g, TransFat 1/2 g

1 boneless pork roast (4 lb)
1 bottle (18 oz) barbecue sauce
1/2 head green cabbage, shredded
2 large carrots, shredded (1 cup)
3/4 cup mayonnaise
1/2 cup buttermilk
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1 tablespoon lime juice
1/2 teaspoon Dijon mustard
1/4 teaspoon onion powder
1/4 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
24 (8-inch) Old El Paso™ flour tortillas for Burritos

LEFTOVER SHREDDED PORK WRAPS

I had some leftover BBQ shredded pork meat and wanted to make something other than the usual sandwich. A recipe on my shredded pork package gave me the idea to make a wrap. This is my version, based on the ingredients I had on hand. I was really happy with how this turned out. This would be equally good with shredded beef or chicken too. I served with with some black beans. All measurements are to taste.

Provided by HeatherFeather

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7



Leftover Shredded Pork Wraps image

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.

Nutrition Facts : Calories 234.2, Fat 13.4, SaturatedFat 5.5, Cholesterol 17.8, Sodium 461.5, Carbohydrate 20.7, Fiber 3, Sugar 1, Protein 8.6

1 flour tortilla (any flavor, I used low carb)
1 teaspoon vidalia onion, finely chopped
1 teaspoon red bell pepper, finely chopped
1/2 cup mixed salad green
2 -3 tablespoons leftover shredded bbq pork, warmed up (cooked)
2 tablespoons avocados, diced
2 tablespoons shredded cheese (any flavor you like)

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