Pulled pork and slaw wraps

Slow-cooked shredded pork mixed with a creamy dressing and rolled into beetroot wraps with crisp cabbage slaw. An ideal way to use leftover pork shoulder – pop them in a lunchbox for yourself or the kids.

Cut:
  • Portions: 6
  • Prep: 20 minutes
  • cook: 55-60 minutes (pressure cooker)

Ingredients

For the pulled pork

  • 1 kg pork shoulder
  • 2 tablespoons of your favourite BBQ or meat seasoning
  • 4 cups chicken stock
  • Salt and pepper, to taste

For the pork mayo dressing

  • ¼ cup mayonnaise
  • 2 tablespoons plain yoghurt
  • 1 teaspoon lemon juice
  • ½ teaspoon honey
  • Salt and pepper, to taste

To assemble

  • 1 cup shredded green cabbage
  • 1 cup shredded red cabbage
  • 6 beetroot or regular tortilla wraps
  • 12 baby gem lettuce leaves, washed

Method

Pulled pork: Rub the pork shoulder generously with the meat spice; add salt and pepper to taste. Place the pork into a pressure cooker and pour in the chicken stock. Seal the lid and cook on high pressure for 55-60 minutes. Allow a natural release of the pressure before opening. Remove the pork and use two forks to shred the meat. Leave to cool slightly and cover.

Pork mayo dressing: Stir together the mayonnaise, yoghurt, lemon juice and honey. Season to taste. Mix the dressing through two-thirds of the shredded pork until creamy and evenly coated. Set aside the remaining pork and repurpose the leftovers for another meal.

To assemble: Toss the green and red cabbage together. Place a beetroot wrap on a board and add two lettuce leaves. Spoon over the pulled pork mixture and top with some cabbage slaw. Roll up tightly, slice in half and pack into lunchboxes with favourites like fresh fruit, veggies or pretzels for a tasty and healthy lunch.

Serving suggestion: For easy flavour twists, try adding pickled red onions for bright acidity and gentle sweetness, avocado slices or a spoonful of guacamole for extra creaminess and healthy fats, a drizzle of chilli crisp or Sriracha for a spicy, grown-up kick, or fresh herbs like coriander or basil to add freshness. Serve with sweet potato chips or a side of fruit salad for a complete lunch.