BBQ Pork Wraps

BBQ Pork Wraps

Pork is a meat that gets a bad rep. Just about all of us who eat pork have had one of those unpleasant experiences eating a pork-chop that had an abnormal number of bones in it (like seriously, just how?). Or maybe you’ve had pork loin that has been cooked to death and seasoned with enough salt to make the ocean jealous.  In any case, it’s easy to discredit a protein that has so much potential. Well, I’m here to redeem pork with no bones in sight. Ground pork is extremely versatile and it holds flavor well, especially BBQ sauce, and in this wrap it makes a great change from traditional ground beef or turkey. Consider this to be your redemption wrap with Pork, so go on, give it one more shot. I promise it won’t disappoint (unlike that overcooked Pork-chop). This recipe pairs great with Big Rock Rhinestone Cowboy Kolsch.


5-8 wraps

For the pork:
450g ground pork
1/2 tsp garlic powder
1/4 cup* Big Rock Rhinestone Cowboy BBQ Hot Sauce
1 onion, diced
2 bell peppers, diced
2 tbs canola oil
Salt and pepper to taste

For the slaw:**
4 cups kale slaw (you can find this at your local grocer)
1/4 cup chopped green onions
2 tbs mayonnaise
1 tbs plain yogurt
2 tsp apple cider vinegar
Salt and pepper to taste

*If you would like the pork to be spicier or more saucy, you can add more BBQ Hot sauce.
**You can also substitute for prepackaged slaw mixtures if you like.


In a large saucepan, saute the pork with the garlic powder, salt and pepper over medium heat until fully cooked and you no longer see any pink pieces. Add the BBQ Hot Sauce and mix for 1-2 mins or until fully incorporated. Set aside.

Saute the onion and peppers in the canola oil. Season with salt and pepper. Saute until softened and onions begin to turn translucent, about 5 mins. Add the pork mixture into the veggies and mix thoroughly. Add more BBQ Hot sauce if desired.

Meanwhile, in a small dish combine the mayonnaise, yogurt, vinegar, salt and pepper. Mix thoroughly to combine. If too thick, add a tbs of water. In a large bowl, toss the kale slaw and green onions with the slaw dressing.

To assemble, layer about 1/3 cup slaw with about 1/4 cup pork mixture. Add more BBQ Hot Sauce if desired. Wrap tightly and slice in half.

Serve immediately.

Serves 5-8


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