I made these for the spousal unit last night.
Pulled Pork Wraps with Homemade Slaw
1 pork roast (the size is really dependent on how many you're feeding - I used an inexpensive pork shoulder)
1/2 bottle of BBQ sauce (I used Fiorella's Jack Stack Spicy from Kansas City)
4-8 Jalapeno wraps
Slices of Monterey Jack cheese
1/2 head of red cabbage, shredded loosely
2 carrots, peeled, shredded finely
1/4 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1 T. sugar
2 T white wine vinegar
1/2 t. dijon mustard
3 T. diced red onion
1/2 t. dry mustard
2 T. Meyer lemon juice (it's a little sweeter and it's great for cooking)
1/2 cup skim milk
Kosher salt and fresh ground black pepper to taste
Tools o' the trade: a 5-6 quart slow cooker, a food processor
Using four sheets of aluminum foil, make four loosely constructed balls. Place in the bottom of a 5-6 quart slow cooker. Cut the excess fat off the pork shoulder/roast and season with kosher salt and fresh ground pepper. Place the pork on top of the makeshift rack - it will keep the roast from getting overly oily (the fat will render down) while still preserving the tenderness of the meat. Cook for 8 hours on low.
Remove the cooked meat from slow cooker and let it rest/cool for 15 minutes on a cutting board while you assemble the slaw. Pulse the cabbage and carrots lightly in a food processor until shredded to your desired consistency.
In a separate bowl, mix 1 tablespoon of lemon juice with the skim milk. This will give it the flavor of buttermilk without the added fat.
In a larger bowl, whisk together the mayo, sour cream, sugar, vinegar, mustards, onion and remaining lemon juice. Add the "buttermilk." Stir in the cabbage/carrot mixture and season with salt and pepper to taste. Cover and refrigerate for a few minutes.
Pull the pork with two forks. Mix the pulled pork with the sauce.
Lay out a wrap - we used jalapeno wraps for the extra kick. Good choice, that. Spoon on some of the pork mixture. Top with the cheese and melt for a few seconds in the microwave or under the broiler. Add some coleslaw on top of that and wrap it up like a burrito.
Win.
