Recipe: Pulled Pork Wrap

The BBQ Wrap: wrap up your favorite bbq meat for a delicious twist on the bbq sandwich..

Tired of sandwiches? How about a bbq wrap?

In the mid 90's wraps were everywhere- Caesar salad wrap, Thai noodle wrap, blah blah blah. Just like any food fad, they quickly ran their course.

But the wrap is actually a pretty cool and tasty invention. After all, a burrito is nothing but a wrap.

All you need for a great wrap is an oversized tortilla- use a colored one if you must, and some fillings that naturally go together.

And here's where bbq wraps excel. The plethora of available bbq side dishes that are out there marry themselves naturally to this type of "sandwich" and are one of the more easy bbq recipes around.

For me, a really killer wrap is one made with only 3 ingredients. Here we go:

Recipe: Pulled Pork Wrap

1) 12" or 14" flour tortilla

4- 6 oz. Chipotle cole slaw

4-6 oz. BBQ Beans or better yet Ranch Beans

4- 6 oz. pulled pork

That's it. 3 ingredients. To assemble you must heat the tortilla slightly to make it pliable. If you can steam it, great, otherwise, wrap it in saran wrap and heat in the microwave for 30 seconds or so. Spread the beans on the bottom, followed by the slaw and pork.

Now, fold the two sides in half way and, starting at the end closest to you, roll the wrap up, pinching it as you do to make it a tight cigar.

Grab a cold beer, some hot sauce or bbq sauce to dunk it and enjoy!

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Types of pork chops

Pork Chops

Pork chops originate in the loin of the pig. The loin is located at the top of Mr. piggy and runs along either side of the backbone.

Like any animal meat located in an area that gets little exercise, is tender. For example, on a steer, the rump that gets much use is tough as a shoe, while the ribeye- from the loin of the steer is quite tender.

Why is this important? Well, the location tells you how tender the meat will be, how expensive it is likely to be and suggests a cooking method.

Since pork chops come from the loin, they are some of the more expensive cuts of pork, are very tender and lend themselves to cooking techniques that use dry heat- grilling, pan frying or roasting. Now, for the types of chops pork (I know, it reads annoyingly, but you typed it that way to find this page!)

– The blade chop This is the chop that is cut from closest to the shoulder. This is the most marbled with fat of any of the chops. But, it is also the toughest. Of the chops here, this is the one I would treat most like a country style rib I would smoke or grill it, but cook it longer than other chops at a lower heat to tenderize it.

– The rib chop comes from the center of the loin. It’s a lean chop. When you buy a bone-in pork chop at the store, you’re probably buying this. You can find this chop thin or thick, bone-in or boneless.

– The loin chop is the most tender of any of the chops, because it contains part of the tenderloin. It has a characteristic t-bone shape, bending to one side. This is very similar to a t-bone steak on a steer. Again, you can find this chop thick or thin, and a boneless center-cut loin chop, is probably the Cadillac of pork chops.

– The sirloin chop This chop comes from the part of the loin closest to the hip. These chops are especially lean. But, also because of their leanness can dry out quickly and become tough.

So, there we are. Chops pork. You really can’t go wrong with any. But here are my two recommendations.

• Buy the thickest pork chops you can find. They are more flavorful and juicy and less likely to dry out. Thin pork chops are ok, but I prefer these with eggs for breakfast.

• Don’t over cook! Trichinosis is a thing of the past, you do not need to turn your meat to ash. 155-160 degrees internal temperature will yield juicy flavorful meat.

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BBQ rub for pork

BBQ rub for pork: the starting point for great bbq pork...

Pulled pork. BBQ pork loin. Spareribs. To make them great, you've got to start with great bbq pork rub.

Pork, being a mild meat, lends itself to many a rub recipe. And since, the humble pig is the 'cue of choice for many parts of the U.S. as well as Mexico and the Caribbean, there are many seasoning mixes to choose from. Carolina style? Jerk-influenced seasoning from Jamaica? Achiote spiked paste from the Yucatan?

Below you will find two American styles, both great.

As with any recipe rub should be made from the freshest ingredients!

Recipe #1

2 Tb. garlic powder

2 Tb. paprika

2 Tb. brown sugar

2 Tb. salt

2 Tb. coarse grind black pepper

1 tsp. cumin

1 tsp. cayenne

1 tsp. sage

1 tsp. allspice

1 tsp. dry mustard

Mix all ingredients well.

If you are making pork butt, rub a considerable amount of rub into the pork. You really cannot use too much! When the pork is to be pulled the spice will mix in with the meat. Taste. If necessary add more rub.

If you are making bbq pork loin, I would advise that you first brine the pork for at least 24 hours. 

Next, rub the pork loin with the seasoning, prepare your smoker or grill, and go for it!

Recipe #2: Carolina Pork Rub

1/4 cup brown sugar

1/4 cup salt

1/4 cup coarse grind black pepper

1/4 cup paprika

1 TB. cayenne

1 Tb. Dry mustard

The ingredients are listed above in cups at it is assumed you will be using this for pork shoulder! As stated above, be generous with the seasoning, and after smoking or grilling, and pulling (!) taste the meat. You can add more rub if you wish.

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2 Killer Pork Chop Boneless Recipe

Pork chop boneless: recipes for boneless pork chops!

Pork chop boneless. If that’s what you typed, then you found the page of bbq recipes for foodies that deals with boneless pork chops.Cut from the loin, these chops are tender and lean. And, since they are lean, and boneless, this will mean a few things for you:

• The cooking time will be a bit less than chops with a bone. While I prefer most meats, fish included to include a bone since they are juicier, this will not matter if you:

• Use some sort of brine or marinade. Not mandatory, but with today’s lean pork it helps. And it adds flavor. Whichever you do, brine, marinade or none, please:

• Do not overcook the pork. Trichinosis is a thing of the past, so no need to turn your meat to ash. If you pull the meat at 155-160 degrees Fahrenheit, it will continue to cook (how much depending on the thickness) and yield a nice rosy center.

Pork Chop boneless recipe #1: Chipotle chops

These can be either smoked using a conventional smoker, grilled using either charcoal or gas/propane/ or baked. Depending on the thickness of the chops, I would marinate these 4-8 hours as the marinade is quite strong.

Marinade:

2 cups soy sauce

2 tb. Liquid smoke

½ cup Worcestershire sauce

1 cup pineapple juice (you can sub apple juice if you’d like)

4-6 cloves garlic chopped

1 Tb. Pureed chipotles with adobo sauce

In a smoker set to 225 degrees, these chops should take 2 hours or so. Otherwise grill/cook to 155-160 internal temperature.

Pork Chops boneless recipe #2: Brine marinated chops grilled with sage pesto

Brine the chops overnight using this brine recipe (it says brine for chicken, but can be used quite well with pork) to which you add about 2 tsp dried thyme leaves, or a few sprigs of fresh thyme.

These can be either smoked using a conventional smoker, grilled using either charcoal or gas/propane/ or baked.

In a smoker set to 225 degrees, these chops should take 2 hours or so. Otherwise grill/cook to 155-160 internal temperature. Serve with a simple pesto made with sage leaves wilted in warm olive oil; garlic; kosher salt; parmesan, grana or romano cheese and the classic pine nuts, or even macademia or walnuts.

This sauce can be made in a cuisinart, or chopped by hand or a mortar & pestle. Drizzle over hot boneless chops, and serve with white beans and sautedd spinach, or maybe soft polenta.

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Pork Chops Recipe with Simple Garlic Sauce

Pork Chops With Simple Garlic Sauce

10 mins Serves 2 Ingredients: 150 grams Pork chops, 2 tablespoons Olive oil, 5 grams Salt, 3 grams Freshly ground pepper, 2 Garlic cloves; finely minced 1 teaspoon “all purpose” flour 1/4 cup Water 3 grams Fresh parsley; chopped

This is very simple meal. It is similar to some other Croatian recipes but you can do it just in a frying pan. The sauce has not very garlic taste and should not have.

Prepare time: 10 min

Cook time: 35 min

Servings: 2

Ingredients: 8

– 150 grams Pork chops

– 2 tablespoons Olive oil

– 5 grams Salt

– 3 grams Freshly ground pepper

– 2 Garlic cloves; finely minced

– 1 teaspoon “all purpose” flour

– 1/4 cup Water

– 3 grams Fresh parsley; chopped

Steps: 7

1. Hit the pork chop with a bat to make it thinner.

2. Season it with salt and pepper.

3. Pour over pork chop olive oil and add sliced garlic.

4. Leave it in refrigerator at least 45 minutes.

5. Heat the frying pan (preferably Teflon one) and then put pork chop in. Then fry until one side is done, than turn to the other side. When done remove pork chop to a plate.

6. Add into pan garlic, some olive oil and flour. Fry for 30 seconds and add some water and parsley leaves. When you get creamy sauce it is done.

7. Pour sauce over pork chops and serve. The sauce must not be too thick, so experience will tell you exactly the proper measures.

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Vietnamese Pork Chops Recipe

Vietnamese Pork Chops Recipe – For those with sweet tongue, this is a perfect dish! 

Go light on the salt when seasoning these chops, the marinade is fairly salty, especially after it reduces.

Prepare time: 30 min

Cook time: 20 min

Servings: 4

Ingredients: 9

– 1 small shallot, finely chopped

– 1/3 cup (packed) light brown sugar

– 1/4 cup fish sauce (nuoc nam)

– 2 tablespoons unseasoned rice vinegar

– 1 teaspoon freshly ground black pepper

– 4 1″ thick-cut bone-in pork chops (about 2 1/2 pounds total)

– 1 tablespoon vegetable oil

– Kosher salt

– Lime halves (for serving)

Steps: 4

1. Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish. Using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add to marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes.

2. Remove pork chops from marinade, scraping off excess (reserve marinade for sauce). Heat oil in a large skillet over medium-high heat. Lightly season pork chops with salt. Cook until browned and cooked through, about 4 minutes per side. Let pork chops rest 10 minutes before serving.

3. Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to 1/4 cup, about 4 minutes. Serve pork chops with reduced marinade and lime halves.

4. DO AHEAD: Chops can be marinated 1 day ahead. Chill, turning bag occasionally

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Apricot-Glazed Pork Chops

Apricot-Glazed Pork Chops

This is a great Pork Chops recipe for those who never has enough time to cook for their family.

It’s quick and easy to prepare and cook, allowing you to have a yummy dinner on the table in no time. The sauce goes very well with a side of rice, too.

Prepare time: 10 min

Cook time: 10 min

Servings: 4

Ingredients: 6

– 1/3 cup apricot preserves

– 1/3 cup fruity white wine, such as Gewurztraminer

– 1/2 teaspoon ground ginger

– salt and pepper to taste

– 2 tablespoons olive oil

– 4 boneless pork chops, 1/2 inch thick

Steps: 2

1. Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.

2. Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.

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Chili-Marinated Pork Chops

Chili-Marinated Pork Chops

Here’s a simple, richly flavored recipe from Josefina Howard, owner of Rosa Mexicano restaurant in New York.

Good recipe and is qualified for a thumbs up. It would be tastier with more spiced up.

Prepare time: 15 min

Cook time: 1 ½ hour

Servings: 4

Ingredients: 9

– 3 dried ancho chilies

– 2 tablespoons white distilled vinegar

– 2 garlic cloves

– 2 whole cloves

– 1/2 teaspoon ground oregano

– 1/4 teaspoon ground cinnamon

– 1/4 teaspoon dried thyme

– 4 4-ounce boneless pork loin chops

– 1 tablespoon vegetable oil

Steps: 3

1. Heat heavy large skillet over medium heat; add chilies. Using spatula, press down on chilies until beginning to soften and darken, about 2 minutes per side. Transfer chilies to work surface; cool. Cut chilies in half lengthwise; remove seeds and stems and discard. Place in bowl. Add enough boiling water to cover; let stand until chilies soften, about 1 hour.

2. Drain chilies, reserving 1/2 cup soaking liquid. Place chilies in blender. Add vinegar, garlic, cloves, oregano, cinnamon, thyme and reserved soaking liquid. Blend until smooth paste forms, about 2 minutes. Arrange pork in shallow dish. Spoon chili paste over pork; turn to coat. Cover, chill at least 6 hours or overnight.

3. Heat oil in large nonstick skillet over medium heat. Remove pork from marinade, scraping off excess chili paste. Season pork with salt and pepper. Add pork to skillet; cook until brown and cooked through, about 5 minutes per side.

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