Asian Pulled Pork Wrap

Sue here again. I wanted to share another tasty recipe I totally-not-by-accident created before Jo shared the rest of our Thanksgiving recipes. 

And, by totally-not-by-accident I mean I threw some things in my crock pot and *tah-dah* deliciousness happened by magic. 

This pulled pork would be great on it's own or on some rice but in a wrap a little goes a long way and tastes very yummy. The different textures of the fillings also make for a very interesting (read: amazing) sandwich wrap for lunch or dinner!

Asian Pulled Pork Wrap

Ingredients

Pork

1/2 cup Hoisin sauce

1/4 cup soy sauce

2 Tbsp BBQ sauce

1/2 cup Sprite (or Coke)

1/4 cup Oyster sauce

9 cloves garlic

salt & pepper

3 lb pork roast

Sandwich Filling

large tortillas

purple cabbage, shredded (or coleslaw)

brown rice, cooked (or white rice)

green onions, diced

sesame seeds, toasted

Ichiban noodles, dry (uncooked) & crumbled

Directions

Turn slow cooker to high. Mix hoisin sauce, soy sauce, BBQ sauce, Sprite, Oyster sauce, garlic, and salt & pepper together in a mixing bowl. 

Place pork roast in slow cooker and pour the sauce over top. Turn to coat.

Cook on high for 5 - 6 hours, until pork is cooked.

Remove the cooked pork, let cool until you can handle it without burning yourself - shred it using 2 forks, then return to slow cooker on low for another 1/2 hour to an hour. 

When heated through you are ready to eat.

Prepare wrap: Lay a large tortilla on a work surface. 

1. Place a few spoonfuls of shredded cabbage in the middle of the wrap, leaving a few inches at the bottom of the wrap so it can be folded up.

2. Top the cabbage with a few spoonfuls of the cooked rice.

3. Top with a few spoonfuls of the pulled pork. (Be careful not to get too much sauce or your wrap will be soggy!)

4. Top the pork with a sprinkle of the diced green onion.

5. Then sprinkle with some toasted sesame seeds.

6. Lastly, sprinkle with some of the crushed, dried noodles.

Now you can fold up the bottom of the wrap so it covers the bottom of the filling. Then fold the edges of the wrap into the middle. Secure with a toothpick, if desired.

I didn't put measurements because it will depend on how full you like your wraps. 

We had the pulled pork for dinner the first night and then I reheated the leftovers to make these wraps. I will make the pulled pork again just for the purpose of these wraps though because my hubby and my daughter both loved them. 

Look at all those lovely colors and textures!

I Love meals that are not too labor intensive. Easy peasy is good. :)

Be sure to pop over to Carole's Chatter for tons of great links!