Leftover Pork Roast Bbq Wrap Food

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LEFTOVER PORK ROAST BBQ WRAP



Leftover Pork Roast BBQ Wrap image

I was tired of the same old, same old doings with a leftover pork roast, so tried this out one night for dinner. Now we're hooked on 'em!

Provided by Judy in Delaware

Categories     Main Dish Recipes     Sandwich Recipes     Pork

Time 25m

Yield 2

Number Of Ingredients 6

½ pound cooked pork roast, shredded
2 (10 inch) flour tortillas
¼ cup barbeque sauce
4 slices Cheddar cheese, halved
½ small onion, thinly sliced into rings
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spoon 1/2 the shredded pork onto each tortilla; top each with 2 tablespoons barbeque sauce, 4 Cheddar cheese halves, 1/2 the onion rings, salt, and pepper. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito-shape. Wrap each tightly with aluminum foil and place on a baking sheet.
  • Bake in the preheated oven until cooked through and cheese is melted, 15 to 20 minutes. Cut each wrap in half to serve.

Nutrition Facts : Calories 667.6 calories, Carbohydrate 49.6 g, Cholesterol 142.4 mg, Fat 28.8 g, Fiber 2.7 g, Protein 49.7 g, SaturatedFat 14.8 g, Sodium 1212.4 mg, Sugar 10.5 g

LEFTOVER SHREDDED PORK WRAPS



Leftover Shredded Pork Wraps image

I had some leftover BBQ shredded pork meat and wanted to make something other than the usual sandwich. A recipe on my shredded pork package gave me the idea to make a wrap. This is my version, based on the ingredients I had on hand. I was really happy with how this turned out. This would be equally good with shredded beef or chicken too. I served with with some black beans. All measurements are to taste.

Provided by HeatherFeather

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7

1 flour tortilla (any flavor, I used low carb)
1 teaspoon vidalia onion, finely chopped
1 teaspoon red bell pepper, finely chopped
1/2 cup mixed salad green
2 -3 tablespoons leftover shredded bbq pork, warmed up (cooked)
2 tablespoons avocados, diced
2 tablespoons shredded cheese (any flavor you like)

Steps:

  • Make sure your leftover BBQ shredded meat is already warm.
  • Place rows of onion, red pepper, avocado, cheese, and salad greens on top of the tortilla, then top with the meat.
  • Roll up the tortilla into a log, then cut in half and serve immediately.

Nutrition Facts : Calories 234.2, Fat 13.4, SaturatedFat 5.5, Cholesterol 17.8, Sodium 461.5, Carbohydrate 20.7, Fiber 3, Sugar 1, Protein 8.6

PORK BARBECUE SANDWICHES



Pork Barbecue Sandwiches image

We were happy when there was pork roast on the menu because we were sure that, within the next few days, we'd be feasting on leftover pork in these tasty sandwiches. -George Hascher, Phoenicia, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 celery ribs, finely chopped
1 medium onion, finely chopped
1 teaspoon canola oil
1 cup ketchup
1 to 1-1/2 teaspoons salt
1 teaspoon ground mustard
2 cups shredded cooked pork
4 kaiser rolls or hamburger buns, split

Steps:

  • In a large saucepan, saute celery and onion in oil until tender. Stir in the ketchup, salt and mustard. Add pork. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Serve on rolls.

Nutrition Facts : Calories 398 calories, Fat 10g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1720mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 2g fiber), Protein 26g protein.

PORK 'COMFORT' LEFTOVER ROAST



Pork 'comfort' Leftover Roast image

I made a Cuban garlic roast and had a lot of leftovers, it was cold and dark outside and I wanted something hot and comforting

Provided by Chef susan from San

Categories     Stew

Time 1h

Yield 2-4 cups, 2-4 serving(s)

Number Of Ingredients 16

1 -2 lb cooked pork, cut in cubes
2 celery ribs, diced
1/2 onion, diced
3 garlic cloves, minced
3 tablespoons butter
1 bell pepper, diced
2 tablespoons flour
1 (16 ounce) can tomatoes, stewed
10 ounces beef consomme
1 tablespoon Worcestershire sauce
1 beef bouillon cube
1 teaspoon caraway seed
fresh ground pepper
celery salt
1 cup sour cream
buttered egg noodles

Steps:

  • Melt butter in large sauce pan, add celery onion, garlic and bell pepper saute until just tender crisp, or until your liking stir in flour. add beef consomme, beef bouillon and stewed tomato's, worcestershire sauce , caraway seed and cook 30 minutes adding more liquid as needed, 10 minutes before serving add pork, black pepper and celery salt as needed, stir in sour cream heat and serve over buttered egg noodles.

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