Big Rock


June 6, 2017

Rhine Stone Cowboy BBQ Pork Wraps


For the pork:
450g ground pork
1/2 tsp garlic powder
1/4 cup Big Rock Rhine Stone Cowboy BBQ Hot Sauce or your favourite BBQ Sauce (add more for extra heat)
1 onion, diced
2 bell peppers, diced
2 tbs canola oil
Salt and pepper to taste

For the slaw:
4 cups kale slaw or other prepacked slaw mix
1/4 cup chopped green onions
2 tbs mayonnaise
1 tbs plain yogurt
2 tsp apple cider vinegar
Salt and pepper to taste


In a large saucepan, saute the pork with the garlic powder, salt and pepper over medium heat until fully cooked and you no longer see any pink pieces. Add the BBQ Sauce and mix for 1-2 mins or until fully incorporated. Set aside.

Saute the onion and peppers in the canola oil. Season with salt and pepper. Saute until softened and onions begin to turn translucent, about 5 mins. Add the pork mixture into the veggies and mix thoroughly. Add more BBQ Sauce if desired.

Meanwhile, in a small dish combine the mayonnaise, yogurt, vinegar, salt and pepper. Mix thoroughly to combine. If too thick, add a tbs of water. In a large bowl, toss the kale slaw and green onions with the slaw dressing.

To assemble, layer about 1/3 cup slaw with about 1/4 cup pork mixture. Add more BBQ Sauce if desired. Wrap tightly and slice in half. Serve immediately.

Serves 5-8.

Recipe courtesy of Wine, Food & Friends.