Ok everyone, don’t be alarmed, but these are CARB-LESS sandwiches. You need to trust me on this though – these wraps are jam-packed with flavour and are super filling! They’re loaded with caramelized pork, all the crispy bits and lots of veggies then topped with a sweet, spicy, sesame ginger sauce that is, to be honest, my FAVOURITE part of this recipe! I promise you won’t even miss the bread when you bite into these (although I think I always want bread, who doesn’t??). Once the pork is cooked, it’s super quick to assemble for a serious flavour punch to the stomach (that’s supposed to be a good thing I promise).
This recipe has been my saviour the last few days. It’s been so busy here, I’ve been prepping and practicing for my cooking class! Yeah guys, I’m teaching a cooking class now. Scary! I was so nervous that I’d injure myself in my first session, but I made it out with my body parts in tact. WOO!! Last week was only my second class. And I’m just going to put it out there – speaking in public TERRIFIES me!! I get really nervous. All those people watching, listening to everything I have to say. Yikes.
My hands get really clammy and I start to hiccup when I talk. Really, I do! And I hate to say it, but those hiccups lead to involuntary burps that are even more embarrassing. I can’t control it, I can feel my voice waiver and the air starts building up in my throat. My husband finds it pretty funny, and it kind of is after the fact.
Oh and did mention that I set my stove on fire this week? Yep, apparently oil is really flammable,go figure 😉 haha but don’t panic, the house is still intact and there were no trips to the ER….so….success?
Back to these wraps though.
These caramelized pork collard green wraps have gotten me through my busy week. We had an extra batch of pulled pork in our freezer so after defrosting it, I caramelized it on the stove with a little brown sugar and soy sauce for that sweet and salty taste. The sweet, crispy, caramelized bits are the best part of the meat! I had to stop myself from eating it all before making these wraps. The pork is tossed in the dressing and then stuffed into the Swiss chard wraps which are crunchy, fibrous, bright green leaves of goodness.
But the sauce REALLY makes this recipe. It smells amazing and tastes EVEN better. It’s loaded with spicy sriracha, ginger and sesame oil, I wanted to pour this over everything I ate after I tasted it. I couldn’t get enough of it, and I’m still craving it as I write this! This dressing would be great over any salad or as a marinade for your chicken or beef too!
- 2 lbs pork shoulder
- juice of 1 orange
- juice of 1 lime
- 2 tsp salt
- 2 tsp paprika
- 1 tsp chili powder
- 1 tsp cumin
- 2 garlic cloves
- 1 small onion, cut into quarters
- brown sugar
- soy sauce
- olive oil
Ginger Sesame Dressing:
- 3 tbsp rice vinegar
- 2 tbsp soy
- 1 tbsp sriracha
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 garlic clove grated
swiss chard leaves (stems removed), red pepper slices, cucumber slices, matchstick carrots, sesame seeds, chili peppers for garnish
- To make the pork, place the first 9 ingredients in a slow cooker and cook for 8-9 hours on the low setting. Once cooked, remove from the cooker and pull apart the pork. Heat a small skillet over medium high heat and place 1 tsp of olive oil into the pan. Place one cup of the pulled pork into the pan along with 2 tsp of brown sugar. Let it caramelize for 1 minute without stirring it. Add a dash of soy sauce and let it cook down for another 1-2 minutes. Remove from heat and set aside until ready to use. Repeat with the remaining pork.
- To make the dressing, add all the ingredients into a bowl and whisk to mix everything together. Set aside.
- To assemble the wraps, toss each cup of pork in 2 tbsp of the dressing. Place the pork on the swiss chard leaf and top with red pepper/carrots/cucumber and sprinkle sesame seeds on top. Add extra dressing if desired to the wrap. Roll up the wraps and serve with extra ginger sesame dressing.
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