Leftover Pork Roast BBQ Wrap Recipe

Pork roast: Shredded leftover pork roast is the main protein for this recipe, providing a hearty and flavorful base.

BBQ sauce: This adds a smoky, tangy, and sweet flavor to the pork, making it irresistibly delicious.

Tortillas: Large tortillas are used to wrap all the ingredients together, making it easy to eat on the go.

Coleslaw: Adds a refreshing crunch and a bit of tanginess to balance the rich flavors of the pork and BBQ sauce.

To enhance the flavor of your leftover pork roast, consider adding a splash of apple cider vinegar to the bbq sauce while heating it in the skillet. This will add a tangy depth to the sauce and help balance the sweetness. Additionally, lightly toasting the tortillas in a dry pan before assembling the wraps will give them a nice, crispy texture that complements the tender pork and crunchy coleslaw.

• 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 rich flavor that pairs well with bbq sauce.

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

• bbq sauce - Substitute with hot sauce: For a spicier wrap, hot sauce can add a kick while still enhancing the shredded meat.

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

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

• coleslaw - Substitute with mixed greens: Mixed greens add a fresh and crunchy element to the wrap without the creaminess of coleslaw.

• coleslaw - Substitute with sliced avocado: Sliced avocado adds creaminess and a healthy fat component to the wrap.

• 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. It will stay fresh for up to 3-4 days.

• If you plan to store the wraps assembled, wrap each one tightly in plastic wrap or aluminum foil before placing them in an airtight container. This prevents the tortillas from drying out and keeps the coleslaw crisp.

• For longer storage, you can freeze the pork mixture separately. Place it in a freezer-safe container or a resealable plastic bag, removing as much air as possible to prevent freezer burn. It can be frozen for up to 2-3 months.

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

• If you prefer to freeze the wraps assembled, avoid adding the coleslaw before freezing, as it does not freeze well. Instead, freeze the pork mixture wrapped in the tortillas, and add fresh coleslaw after reheating.

• To reheat frozen wraps, remove any plastic wrap or foil, and microwave on a microwave-safe plate for 2-3 minutes, or until heated through. Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes.

• Always check the internal temperature of the reheated pork mixture to ensure it reaches at least 165°F (74°C) for safe consumption.

• Preheat your oven to 350°F (175°C). Wrap each pork roast BBQ wrap in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 15-20 minutes or until warmed through.

• For a quicker method, use a microwave. Place the wraps on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway to ensure they are evenly heated.

• If you prefer a crispy texture, use a skillet. Heat a non-stick skillet over medium heat. Place the wraps in the skillet and cook for 2-3 minutes on each side, or until they are heated through and slightly crispy.

• For an air fryer, preheat it to 350°F (175°C). Place the wraps in the basket, making sure they do not overlap. Heat for about 5-7 minutes, flipping halfway through, until they are hot and slightly crispy.

• To retain the freshness of the coleslaw, consider reheating the pork mixture separately. Warm the pork mixture using any of the methods above, then assemble the wraps with fresh coleslaw just before serving.

• Skillet: Used to heat and combine the shredded pork and BBQ sauce.

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

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

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

• Tongs: Handy for placing the pork mixture onto each tortilla.

• Cutting board: Useful for any additional prep work, like chopping extra ingredients if desired.

• Knife: Needed for any additional chopping or slicing.

• Serving plate: To place the finished wraps before serving.

Prepare the pork: Shred the leftover pork roast in advance and store it in the fridge for quick use.

Use pre-made coleslaw: Buy coleslaw from the store to save time on chopping and mixing.

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

Batch cook: Double the recipe and store extra pork mixture in the fridge for easy meal prep later in the week.

One-pan method: Combine pork and bbq sauce in one pan to reduce cleanup time.