Pulled pork wrap with red cabbage colelaw

Pulled pork wrap with red cabbage colelaw
Makes: 8 portions
Prep time:
Cook time:
Total time:
Pulled pork
  • 1200 gr pork shoulder
  • 1 tbspn ground cumin
  • 1 tbspn ground coriander
  • 1 tbspn paprika powder
  • 1 carrot
  • 1 onion
  • 1 celery stick
  • 1 vegetable bouillon cube
  • 75 gr red onion
  • 200 gr carrot
  • 200 gr red cabbage
  • 100 gr broccoli florets
  • 2 spring onions
  • 10 gr coriander
Sesame-ginger dressing
  • 90 gr sesame oil
  • 40 gr sunflower oil
  • 135 gr sweet chili sauce
  • 60 gr lime juice
  • 2 clove of garlic
  • 22 gr fresh ginger
  • 3 tbspn sesame seeds
Wrap filling
  • 300 gr onion
  • 3 garlic cloves
  • 300 gr carrot
  • 100 gr celery
  • 150 gr bell pepper
  • 1 tbspn ground cumin
  • 1 tbspn ground coriander
  • 1 tbspn paprika powder
  • 80 gr tomato puree
  • 1 tbspn sweet chilli sauce
  • 90 gr sweet corn
  • 375 gr red kidney beans
To finish
  • 16 wraps
  • 300 gr tortilla crisps
Pulled pork
  1. Preheat the oven to 130°C. Season the pork with cumin., coriander, paprika powder and salt and pepper. Sear off in a hot pan over high heat until coloured all over.
  2. Place the carrot, onion and celery stick at the bottom of an ovenproof dish and place the browned pork on top. Crumble in the vegetable bouillon cube and pour in enough water to just cover the pork.
  3. Cover the dish with tin foil and braise in the oven for 3 hours or until the pork falls apart and is super tender, topping up the liquid if needed so that the pork stays submerged.
  4. Once cooked, remove the pork from the dish and allow it to cool. Strain the braising liquid and reduce until you have about 10% left of the original volume. Pull the cooked pork apart using two forks. Set both the pork and the reduced braising liquid aside for later.
  1. For the coleslaw, finely chop the red onion. Grate the carrot. Cut the red cabbage in fine matchsticks.
  2. Chop up the broccoli florets and fresh coriander. Cut the spring onion at an angle. Mix them together.
Sesame-ginger dressing
  1. For the sesame-ginger dressing, combine in a large bowl the sesame oil, sunflower oil, sweet chilli sauce, lime juice, garlic and fresh ginger.
  2. Blitz or puree until smooth. Stir in the sesame seeds. Mix the sesame-ginger dressing with the red cabbage coleslaw. Set aside for later.
Wrap filling
  1. For the wrap filling, chop the onion and garlic and sweat off until translucent. Finely dice the carrots, celery and bell pepper and stir fry until soft. Add the ground cumin, ground coriander and paprika powder and cook for a minute.
  2. Stir in the tomato puree and sweet chilli sauce and enough of the reduced braising liquid to make it a sauce with a good pork flavour. Do not make the sauce too thin or your wraps will leak. Simmer until the vegetables are cooked.
  3. Stir in the sweet corn and red kidney beans and heat them through in the sauce. Season to taste and keep warm until needed.
To finish
  1. To finish the dish, heat a pan and stir fry the pork in some oil until warm again and crispy. Season to taste.
  2. Spoon the warm sauce and cooked crispy pork meat in a wrap and roll up. Serve with the dressed red cabbage coleslaw and tortilla crisps.
Stuff to know
Although this recipe involves many steps, most of the work can be done a day ahead. Braise the pork, pull the meat, reduce the braising liquid, prepare the coleslaw and the sesame-gingerdressing the day before serving.
Reducing the braising liquid will concentrate the flavour but boils away excess liquid. If the final sauce with the vegetables is too thin, the wraps will leak.
If need be, thicken the sauce by mixing in some cornstarch mixed with cold water. The sauce will thicken when boiling again.