Leftover Pork Roast BBQ Wrap Recipe

Shredded leftover pork roast: This is the star of the dish, providing a rich, savory base.

BBQ sauce: Adds a smoky, tangy flavor that complements the pork perfectly.

Large tortillas: These serve as the wrap, holding all the delicious ingredients together.

Coleslaw mix: Provides a crunchy, fresh contrast to the rich pork and BBQ sauce.

Olive oil: Used to heat the pork and BBQ sauce mixture, adding a touch of richness.

When heating the olive oil in the skillet, make sure it is hot enough before adding the shredded pork roast and bbq sauce. This ensures that the pork gets a nice sear and the sauce caramelizes slightly, enhancing the overall flavor of the BBQ wrap.

• 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 and flavorful alternative that pairs well with bbq sauce.

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

• bbq sauce - Substitute with hot sauce: For a spicier wrap, hot sauce can be used to add heat and flavor to the shredded meat.

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

• large tortillas - Substitute with pita bread: Pita bread offers a different texture and can hold the fillings well.

• coleslaw mix - Substitute with mixed greens: Mixed greens add a fresh and crunchy element to the wrap.

• coleslaw mix - Substitute with sautéed bell peppers: Sautéed bell peppers provide a sweet and slightly smoky flavor that complements the shredded meat.

• olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and is great for cooking and dressing.

• olive oil - Substitute with coconut oil: Coconut oil adds a subtle tropical flavor and is a good alternative for cooking.

• Allow the shredded pork roast mixture to cool completely before storing. This helps prevent condensation, which can make the wraps soggy.
• For short-term storage, place the pork mixture in an airtight container and refrigerate for up to 3 days. Keep the coleslaw mix separate to maintain its crunch.
• If you plan to store the entire wrap, assemble the wraps without the coleslaw mix. Wrap each tortilla tightly in plastic wrap or aluminum foil, then place them in a resealable plastic bag or airtight container. Refrigerate for up to 2 days.
• To freeze, wrap each assembled wrap (without coleslaw mix) tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Place them in a resealable plastic bag or airtight container. Freeze for up to 2 months.
• When ready to eat, thaw the frozen wraps in the refrigerator overnight. Reheat in a skillet over medium heat or in the microwave until warmed through. Add fresh coleslaw mix before serving.
• For the best texture, avoid freezing the coleslaw mix. Instead, prepare it fresh when you're ready to enjoy your wraps.

• Preheat your oven to 350°F. Wrap each BBQ wrap in aluminum foil to keep them from drying out. Place them on a baking sheet and heat for about 15-20 minutes until warmed through.

• If you're in a hurry, use the microwave. Place a damp paper towel over each wrap to maintain moisture. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating.

• For a crispy texture, use a skillet. Heat a non-stick skillet over medium heat. Place the wrap seam-side down and cook for 2-3 minutes on each side until the tortilla is golden and the filling is hot.

• If you have an air fryer, preheat it to 350°F. Place the wraps in the basket, making sure they don't overlap. Heat for 5-7 minutes, flipping halfway through for even crispiness.

• Skillet: Used to heat the olive oil and cook the shredded pork roast with the BBQ sauce.

• Spatula: Essential for stirring the pork and BBQ sauce mixture in the skillet.

• Pan: Used for warming the tortillas if you choose not to use a microwave.

• Microwave: An alternative option for warming the tortillas quickly.

• Tongs: Helpful for handling and placing the warmed tortillas.

• Cutting board: Provides a clean surface for assembling the wraps.

• Knife: Useful for any additional chopping or slicing needed, such as cutting the wraps in half for serving.

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

• Mixing bowl: Can be used to mix the coleslaw if you prefer to dress it before adding to the wrap.

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

Use pre-made coleslaw mix: Opt for a store-bought coleslaw mix to avoid chopping vegetables.

Warm tortillas together: Heat all tortillas at once in the microwave to save time.

One-pan method: Cook the pork mixture and warm the tortillas in the same skillet to minimize cleanup.