Leftover Pork Roast BBQ Wrap Recipe

Leftover pork roast: Shredded pork from a previous meal, providing a rich and savory base for the wrap.

BBQ sauce: A flavorful sauce that adds a smoky, tangy, or sweet taste to the pork.

Tortillas: Large, soft flatbreads that will hold all the ingredients together.

Coleslaw mix: A blend of shredded cabbage and carrots that adds crunch and freshness.

Shredded cheese: Optional, but adds a creamy and melty texture to the wrap.

To enhance the flavor of your leftover pork roast, consider adding a splash of apple cider vinegar or a dash of smoked paprika to the bbq sauce while heating it in the skillet. This will add a tangy and smoky depth to the pork mixture. Additionally, when warming the tortillas, try toasting them lightly in a dry pan for a minute on each side to give them a slight crispiness, which adds a delightful texture contrast to the wraps.

• 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 other ingredients.

• bbq sauce - Substitute with honey mustard sauce: Honey mustard sauce provides a tangy and sweet flavor that works well with the wrap components.

• large tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas offer a healthier option with added fiber and nutrients.

• large tortillas - Substitute with lettuce leaves: Lettuce leaves provide a low-carb alternative and add a fresh, crisp texture.

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

• coleslaw mix - Substitute with mixed greens: Mixed greens add a variety of textures and flavors, making the wrap more refreshing.

• optional shredded cheese - Substitute with crumbled feta: Crumbled feta adds a tangy and creamy element to the wrap.

• optional shredded cheese - Substitute with sliced avocado: Sliced avocado provides a creamy texture and healthy fats, enhancing the overall flavor of the wrap.

• Allow the shredded pork roast mixture to cool completely before storing. This helps to prevent condensation, which can make the wraps soggy.

• Transfer the cooled pork mixture into an airtight container. Ensure that the container is sealed tightly to maintain freshness and prevent any odors from seeping in.

• Store the coleslaw mix separately in another airtight container. This keeps the vegetables crisp and prevents them from becoming soggy.

• If you have leftover assembled wraps, wrap each one individually in plastic wrap or aluminum foil. This helps to keep them intact and easy to grab for a quick meal.

• Place the wrapped tortillas or the containers in the refrigerator. They can be stored for up to 3-4 days.

• For longer storage, consider freezing the pork mixture separately. Place it in a freezer-safe container or a heavy-duty freezer bag. Label with the date to keep track of freshness.

• When ready to use, thaw the pork mixture in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through.

• Avoid freezing the coleslaw mix as it can become watery and lose its crunch. Instead, prepare fresh coleslaw when you’re ready to enjoy the wraps.

• If you prefer to freeze the entire wraps, assemble them without the coleslaw. Wrap each one tightly in plastic wrap, then in aluminum foil. Place them in a freezer-safe bag or container. They can be frozen for up to 2 months.

• Reheat frozen wraps by removing the foil and plastic wrap. Microwave on a microwave-safe plate for 2-3 minutes, or until heated through. Alternatively, bake in a preheated oven at 350°F (175°C) for 15-20 minutes.

• Always check the wraps for any signs of spoilage before consuming, especially if they have been stored for an extended period.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each pork roast BBQ wrap in aluminum foil to prevent them from drying out.
  3. Place the wrapped tortillas on a baking sheet.
  4. Heat in the oven for about 15-20 minutes, or until the pork mixture is thoroughly warmed.

• Microwave Method:

  1. Place the pork roast BBQ wrap on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the pork roast BBQ wrap in the skillet.
  3. Cover with a lid to help retain heat and moisture.
  4. Cook for about 3-4 minutes on each side, or until the pork mixture is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly spray the pork roast BBQ wrap with cooking spray to prevent sticking.
  3. Place the wraps in the air fryer basket, making sure they are not overcrowded.
  4. Heat for about 5-7 minutes, flipping halfway through, until the pork mixture is warm and the tortilla is slightly crispy.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Wrap each pork roast BBQ wrap in parchment paper to prevent them from getting soggy.
  3. Place the wraps in the steamer basket.
  4. Steam for about 10 minutes, or until the pork mixture is heated through.

• Skillet: Used to heat and cook the shredded pork and bbq sauce mixture until it is warmed through.

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

• Pan: Used to warm the tortillas if you prefer not to use a microwave.

• Microwave: An alternative method to quickly warm the tortillas.

• Tongs: Useful for handling the tortillas and placing the pork mixture onto them.

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

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

• Measuring cups: Ensures you use the correct amounts of shredded pork, bbq sauce, coleslaw mix, and shredded cheese.

• Serving plate: To place the finished wraps on for serving.

Prepare the pork ahead: Shred the leftover pork roast and mix it with bbq sauce the night before to save time.

Use pre-made coleslaw: Buy a bag of coleslaw mix to skip the chopping and mixing.

Warm tortillas together: Heat all tortillas at once in the microwave by stacking them with damp paper towels in between.

Pre-shred cheese: If using shredded cheese, buy pre-shredded or shred it in advance to save time during assembly.

Batch cook: Cook extra pork mixture and store it in the fridge for quick meals throughout the week.