Carolina Pulled Pork And Blueberry Coleslaw Wrap #WeekdaySupper ~ Nik Snacks

Bite it and write it. That's what I do. Fueled by butterbeans & collard greens.

.

.
On 6:00 AM by Nikki @ NikSnacks in , , , , ,    2 comments


What are those up there?

Why they're my Carolina Pulled Pork And Blueberry Coleslaw Wraps. I've opened them up for you so you can see them in all of their glory. Chockful of juicy pork and crunchy coleslaw, they're great for a simple weekday supper for you and your family. Add some fresh fruit or prepared pasta salad as a side and you will have an excellent warm-weather dinner. I promise.

I'm constantly writing down and testing recipes for various projects and about 30% of them don't get to see the light of day. This recipe almost didn't make it off the drawing board until I had some blueberry coleslaw from a new-to-my-area fast food establishment and I didn't like the way it tasted. I thought I could do better. And I did. Originally, the pork was beef and I wanted to go economical as well as flavorful--and here we are!

May is National BBQ Month and I've said it before and I'll say it again: barbecue (BBQ, barbeque, however you want to spell it) is a noun, not a verb. It's something you eat, not something you DO. And I DO recommend this recipe to anyone who wants to switch up the weeknight monotony with some cool and delicious. The Carolina pulled pork is tamed by the sweet, crisp, cool blueberry coleslaw. And I think you might thank me.

Carolina Pulled Pork And Blueberry Coleslaw Wrap
Yield: 8-10 wraps (with leftover pork for lunch tomorrow)

Carolina Pulled Pork

2 teaspoons oil
2 pounds boneless pork tenderloin
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons tomato paste
1/2 cup barbecue sauce
3 Tablespoons white vinegar
2 jalapeƱos, sliced into rings and seeded
1 red onion, roughly chopped
8 small flour or corn tortillas, warmed

Blueberry Coleslaw

3 cups Savoy cabbage, shredded
1/2 cup onion, julienned
1 carrot, julienned
1 pint blueberries, dried
1 cup mayonnaise
2 tablespoons white vinegar
1 tablespoon honey
2 tablespoons chopped fresh parsley
1 tablespoon celery seeds
Kosher salt, to taste

In a large Dutch oven heat oil over medium-high heat. Add the pork tenderloin and cook until lightly browned, 5 minutes. Add the salt, pepper, tomato paste, barbecue sauce, white vinegar, jalapenos, red onion and cook until the onion is softened. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender, about 15 minutes

Meanwhile, in a medium bowl combine the cabbage, onion, carrot and blueberries. Add the mayonnaise, vinegar, honey, parsley and celery seeds with the vegetables and toss well. Season with salt and pepper to taste and set aside.

Shred the pork with two forks into large chunks and toss well to coat each piece with the barbecue sauce to let the pork absorb the sauce.

Lay the tortilla flat on a plate or a clean counter top. Layer the center with the shredded barbecue pork. Add the blueberry coleslaw, wrap up the tortilla and secure with a toothpick to insure it won't come open. Serve with your favorite sides.


Looking for more Weekday Supper inspiration?
Look no further than right here:

04/27/15 - Monday - Chicken Verde Enchiladas by The Redhead Baker
04/28/15 - Tuesday - Salt Roasted Salmon with Strawberry Salsa Wrap by Lifestyle Food Artistry
04/29/15 - Wednesday - Chicken Flautas by Palatable Pastime
04/30/15 - Thursday - Cheese and Ham Empanadas by Basic N Delicious
05/01/15 - Friday - Carolina Pulled Pork and Blueberry Cole Slaw Wrap by Nik Snacks

Sunday Supper Movement

2 comments:

Wendy Klik said...

These sound delicious. I especially like the blueberry slaw recipe.

plasterer bristol said...

This sounds really so good, thanks for sharing this delicious looking recipe.

Simon