The great thing about pulled pork is that it can be used in so many different recipes, and a little really does go a long way. Once you’ve enjoyed the bulk of it for your main meal, the leftovers can be put to good use the next day for a tasty lunch with this pulled pork roti wrap – it’s like a cross between a Vietnamese banh mi and a gyros, but tastier!
1 x Marion’s Kitchen BBQ Pulled Pork Kit*
800g (1 lb 12 oz) pork shoulder, boneless* (OR 600g leftover cooked pulled pork)
sea salt, to taste
4x store-bought roti or tortilla wraps
oak/butter lettuce leaves
1 red chilli, seeds removed, cut into fine strips
fresh coriander (cilantro) leaves
chilli sauce or sweet chilli sauce (optional)
Quick carrot pIckle
1 carrot, julienned or finely shredded
1 daikon radish, julienned or finely shredded
⅓ cup white vinegar
1 tbsp salt
1 tbsp sugar
Preheat your oven to 140°C (280°F). Place the pork shoulder in a roasting tin lined with baking paper. Rub the fragrant spice mix from the BBQ Pulled Pork Kit all over your pork. Now scoop out 2 tablespoons of the Sticky Chilli BBQ Sauce and rub that over the pork too (save the rest of the sauce for later). Pour in enough water to reach 2cm up the side of the pork (the extra liquid keeps your pork juicy and createsa sauce at the end). Cover the pork with baking paper and then enclose the entire tin with foil. Slow roast for 3 hours or until fork tender, then remove from oven.
Transfer the pork to a large bowl or tray. Use forks to pull the pork apart. Mix through the rest of the BBQ sauce and drizzle over some of the pan juices. Season with salt to taste.
If you’re using up the leftover pulled pork the following day, you may want to drizzle the meat with a little water, then heat in the oven or microwave until warmed through and soft and tender again.
To make a quick carrot pickle, mix together all of the ingredients in a small bowl until well combined.
In a dry frying pan, toast the wraps for 2 minutes on both sides until slightly golden in colour – you don’t want them to get too crispy otherwise you won’t be able to fold it up! Divide the pulled pork between the wraps, placing into the centre of each round. Add lettuce, carrot pickle, chilli and coriander, plus a little extra chilli sauce or sweet chilli, if desired. Fold up bottom, then either side to enclose the filling. Serve warm.
– If the Marion’s Kitchen BBQ Pulled Pork Kit is unavailable where you are, you can use 600g of leftover pulled pork from another recipe of your choosing and skip straight to Step 3.