Introducing your new favorite lunch: Pulled Pork Wraps with Balsamic BBQ Sauce. They're the perfect choice for a healthy and satisfying lunch that even your kids will adore!

Packed with lean protein from tender, slow-cooked pork and loaded with vibrant coleslaw, these wraps offer a delightful balance of flavors and textures that are sure to excite young palates.

We've taken the classic pulled pork concept and added a nutritious twist by incorporating balsamic vinegar and EVOO! Our Traditional Balsamic BBQ Sauce brings a tangy, slightly sweet element that not only heightens taste buds but also minimizes the need for excess sugar. We've even infused a touch of our Texas Miller's Blend Extra Virgin Olive Oil for a heart-healthy boost of monounsaturated fats, contributing to your child's overall well-being.

These wraps aren't just a treat for the taste buds – they're a healthy choice for your kid's school lunches. So dive into the culinary adventure, and watch your little ones relish every bite of these delightful Pulled Pork Wraps, knowing that you're providing them with a lunch that's as nourishing as it is delicious.

Pulled Pork Wraps with Homemade Balsamic BBQ Sauce

Ingredients:

For the Pulled Pork:

• 3 lbs boneless pork shoulder
• 1 tablespoon Texas Miller's Blend Extra Virgin Olive Oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 cup chicken broth

For the Balsamic BBQ Sauce:

• 1 cup ketchup
• 1/4 cup Traditional Balsamic Vinegar (or Bourbon Reserve Balsamic)
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

For Assembling:

• 6 whole wheat or flour tortillas
• 1 cup shredded cheddar cheese
• 1 cup coleslaw mix (shredded cabbage and carrots)

Instructions:

1. Prepare the Pulled Pork:

1. If using an oven instead of a slow cooker, preheat your oven to 325°F.
2. In a small bowl combine the salt, black pepper, garlic powder, onion powder, and smoked paprika to create a dry rub.
3. Rub the dry rub mixture all over the pork shoulder, ensuring it's well coated.

OVEN:

1. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the pork shoulder on all sides until browned.
2. Pour in the chicken broth around the pork but not over it.
3. Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Cook for about 3 to 4 hours, or until the pork is fork-tender and easily shreds.

SLOW COOKER:

1. Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned.
2. Transfer the pork shoulder to a slow cooker.
3. Pour the chicken broth around the pork in the slow cooker.
4. Cover and cook on low heat for 7-8 hours or until the pork is tender and easily shreds.

2. Make the Balsamic Barbecue Sauce:

1. In a medium saucepan, combine the ketchup, balsamic vinegar, brown sugar, Worcestershire sauce, Dijon mustard, garlic powder, and onion powder.
2. Place the saucepan over medium heat and bring the mixture to a simmer.
3. Let the sauce simmer gently for about 10-15 minutes, stirring occasionally, until it thickens slightly.
4. Season with salt and pepper to taste. Set aside.

3. Shred the Pork:

1. Once the pork is cooked and tender, remove it from the oven or slow cooker.
2. Use two forks to shred the pork directly in the pot. Mix it with the cooking juices to keep it moist.

4. Assemble the Pulled Pork Wraps:

1. Warm the tortillas according to the package instructions.
2. Lay out each large tortilla and place a generous amount of shredded pork in the center.
3. Drizzle a spoonful of the Balsamic BBQ Sauce over the pork.
4. Sprinkle some shredded cheddar cheese on top of the pork.
5. Add a small handful of crunchy coleslaw mix on top of the cheese.
6. Fold in the sides of the corn or flour tortilla and roll it up tightly to create a wrap.
7. Cut the wraps in half if desired and serve immediately.

Time to Enjoy!

We hope you and your kids love these pulled pork wraps with balsamic barbecue sauce as much as we do! The combination of cheddar cheese and delicious homemade coleslaw will become your kid's new favorite lunch. 

There are so many ways to change up this recipe to make things interesting. Cutting out carbs? Try them in lettuce wraps. Want to use the leftover pulled pork in a fun way? Try them in pork sandwiches or sliders, as a salad topping, or in Mexican recipes like enchiladas or tacos with black beans and a lime wedge. They're a great way to get through that leftover pork!

Olive oil and pork are a match made in heaven. Want more pork recipes? Here are a few of our favorites:

• Pork Posole Verde
• Pork Katsu Sandwich
• Pork Dumplings

​And don't forget to download your own copy of the recipe!

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