Shredded Pork Korean BBQ Wraps with Kimchi Slaw
Flavorful, tender homemade Korean BBQ pork is wrapped up with tart and tangy kimchi slaw and a hint of red onion. It's the best lunch to add a flavor explosion to your weekly routine!
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ingredients
Pork
- 2 lbs boneless pork loin or shoulder
- 1 1/2 cups vegetable stock
- 2 Tbsp rice vinegar
Korean BBQ Sauce
- 1/2 cup hoison sauce
- 1 Tbsp dijon mustard
- 2 1/2 Tbsp soy sauce
- 1/2 tsp sesame oil
- 1 Tbsp rice vinegar
- 1 tsp garlic powder
- 1 1/2 tsp Sriracha
Kimchi Slaw
- 1 cups fresh coleslaw mix
- 1/2 cups kimchi cut into long thin strips
- 1 1/2 Tbsp mayonnaise
- 1/2 tsp sugar
- 1 tsp freshly chopped cilantro
- Salt and pepper
Wraps
- Thinly sliced red onion
- 4 Flatout Flatbread Light Original Wraps
instructions
- In a pressure cooker, combine pork, vegetable stock and rice vinegar. Cook under pressure for 1 hour. Release pressure and remove pork from the pot to a large bowl. Shred using two forks. Set aside.
- In a medium bowl, whisk together ingredients for the sauce. Add sauce to the pork and stir to coat all of the pork in the sauce. Set aside.
- In a separate, clean medium bowl, stir together fresh coleslaw mix, kimchi, mayonnaise, sugar, and cilantro for the slaw. Season with salt and pepper to taste. Set aside.
- To assemble the wraps, lay one Flatout Flatbread Light Original Wrap on a clean work surface. Add approximately 1/4 cup of slaw to the bottom third of the wrap, leaving a border on either side. Top with approximately 1/3 cup shredded Korean BBQ pork. Finish with a thin layer of sliced red onion.
- Roll the wrap away from you tightly, until you reach halfway up. Fold in both sides and finish wrap. Slice in half and serve immediately.
notes
Note: you can also use a slow cooker to make the pork, combining the same ingredients and cooking on high for 4 to 6 hours until tender.