Shredded Pork Wrapped In Sesame Crepes Recipes

SESAME PULLED PORK SANDWICHES

Steps:

• Place tenderloins in a 5-qt. slow cooker coated with cooking spray; pour 3/4 cup salad dressing over pork, turning to coat. Cook, covered, on low until meat is tender, 4-5 hours., Remove pork; cool slightly. Shred meat into bite-sized pieces; return to slow cooker. Stir in brown sugar and remaining salad dressing. Cook, covered, until heated through, 30-45 minutes longer., Combine slaw ingredients. Serve pork on buns with slaw and, if desired, mayonnaise.

ASIAN SHREDDED PORK SANDWICHES

Steps:

• Mix first 11 ingredients. In a large skillet, heat oil over medium-high heat. Brown roast on all sides., Place carrots in a 4- or 5-qt. slow cooker. Add roast; pour plum mixture over top. Cook, covered, on low until pork is tender, 6-8 hours., Remove pork; shred with 2 forks. Skim fat from carrot mixture; stir in pork and heat through. Serve on rolls with cabbage. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth if necessary.

EASY SHREDDED PORK

Steps:

• Mix the paprika, garlic powder, brown sugar, dry mustard, and kosher salt together in a small bowl; spread evenly over the pork roasts. Refrigerate the seasoned roasts at least 3 hours.
• Preheat oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan.
• Bake the roasts in the preheated oven until pork is tender and shreds easily with 2 forks, 4 to 6 hours.
• Shred the pork and place into a large pot over medium heat. Mix the meat with the barbeque sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.

PULLED PORK BARBECUE BISCUIT CUPS

Steps:

• Gather the ingredients.
• Preheat oven to 400 F. Lightly spray 10 muffin cups with baking spray or grease them lightly.
• Flatten the biscuits slightly and press over the bottom and up the sides of the muffin cups. Put about 1/2 teaspoon of the barbecue sauce in each cup and then top with about 1 to 1 1/2 tablespoons of pulled pork.
• Top the pulled pork with a thin slice of tomato and a dill pickle slice. Sprinkle some finely chopped onion and then top each cup with shredded cheese.
• Bake for 12 to 14 minutes, until lightly browned.
• Serve and enjoy!

SHREDDED PORK WRAPPED IN SESAME CREPES

Steps:

• Cut the pork into three large portions and trim any excess fat.
• Combine the rest of the shredded pork ingredients together in a large bowl; add the pork and toss to combine; marinade pork for 3 hours, refrigerated.
• Remove meat from marinade and cook at 325°F for approximately 1 1/2 hours, or until the pork is very tender, brushing with marinade as needed.
• Remove, cool slightly and shred meat or slice into thin portions.
• For the crepes, combine the flour, salt, egg and sesame oil in a bowl, then Whisk in the milk.
• Stir in the ginger, garlic and scallion.
• In a non-stick pan, add a touch of vegetable oil; swirl around.
• Add just enough batter to spread around thinly; move rapidly as the crepe will start cooking quickly.
• When the outside edges start coming off the pan and are cooked, flip the crepe over and cook the other side for a few seconds (you don’t want too much color on your crepes).
• Lay the crepes out to cool on a dry towel.
• Wrap warmed shredded pork around the sesame crepes and serve with chopped scallion, soy sauce and sesame seeds.