Pulled Pork Nachos
October 18, 2025
Maple Breakfast Sausage
November 6, 2025Tender, saucy pulled pork with crunchy toppings wrapped in your favorite flatbread makes the most delicious Pulled Pork Wrap you could ever want!
We love pulled pork around here and use it to make Pulled Pork Chili, Dr. Pepper Pulled Pork, and Pork Pozole.
BBQ Pulled Pork Wraps is one of the most versatile ways to prepare pork shoulder. Step away from the bun and roll your way into a whole new approach for pulled pork- the wrap. Portable and easy to customize these Pulled Pork Wraps will get you turning in a new direction.
Get your ingredients together and step away. Slow cooker meals are a family favorite for the ease of preparation and hands-off cooking.
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Ingredients and Substitutions
- Pork Shoulder – When choosing a pork shoulder at the meat case, look for a lot of marbling and a pink color that is not red.
- Onion – We used a white onion for this recipe, but feel free to use whatever onion you have on hand.
- BBQ Sauce – Use your favorite brand.
- Flat bread – Use your favorite brand.
- Coleslaw – Grab an already made package of this in your salad section at the grocery store.
How do I make pulled pork wraps?
In a small bowl, combine and whisk together the dry spices; set aside.
In a separate bowl, combine chicken broth, BBQ sauce, dark molasses, Worcestershire, and Dijon mustard. Whisk these together to create a thick syrup, and set aside.
Place the pork shoulder in a large slow cooker and surround the pork with chopped onion.
Sprinkle the dry spice mixture over the top of the pork shoulder. Followed by pouring the thick syrup liquid mixture over the dry spices.
Cover the slow cooker with the lid and cook on low for 8 hours. The amount of cooking time may vary and is provided as a guide. It is essential to check the internal temperature of the pork shoulder using a meat thermometer to ensure it is properly cooked.
For tender, pull apart results on the pulled pork, allow the cook to a high temperature of 190 degrees F. At this temperature, the connective tissue and fats break down, making them easier to shred.
Remove the pork shoulder from the slow cooker and place on a cutting board. Allow pork to rest for 5-10 minutes before shredding.
Warm flat bread wraps in the microwave for 10-15 seconds. This will help prevent tearing while rolling the wraps.
Assemble by laying out a flatbread, add a layer of pulled pork, a scoop of the premade coleslaw, and top with crispy onions. Start from one end and roll.
Spray a large skillet with cooking spray and warm over medium heat. Place the wraps, fold-side down, in the skillet and cook for 2 minutes per side. Or until lightly toasted.
How can I store leftovers?
We recommend storing toasted pulled pork wraps in an air tight container. While refrigerated the flatbread will take on the moisture of the coleslaw.
To reheat, place the wrap in a warm skillet or air fryer for 2-4 minutes at 360 degrees F.
What sides to serve with Pulled Pork Wraps?
We love to serve our pulled pork wraps with Best Ever Baked Beans, Crockpot Velveteeta Mac and Cheese, or Fruit Salad.
Pulled Pork Wrap
Equipment
- slow cooker
Ingredients
- ¼ cup brown sugar packed
- 1 tablespoon salt
- ½ tablespoon black pepper
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- ¾ teaspoon cayenne pepper optional
- ½ cup chicken broth low sodium
- 1 ¼ cup BBQ sauce
- ½ cup dark molasses
- 2 tablespoons Worcestershire
- 1 tablespoon Dijon mustard
- 5-6 lbs. pork shoulder
- 1 onion chopped
- 6-8 flat bread
- 2 cups crispy onions French fried onions
- 1 ½ cups coleslaw mix
Instructions
- In a small bowl, combine dry spices and whisk together; set aside.¼ cup brown sugar, 1 tablespoon salt, ½ tablespoon black pepper, 1 tablespoon cumin, 1 tablespoon smoked paprika, ¾ teaspoon cayenne pepper
- In a separate bowl, combine liquid ingredients and whisk together; set aside.½ cup chicken broth, 1 ¼ cup BBQ sauce, ½ cup dark molasses, 2 tablespoons Worcestershire, 1 tablespoon Dijon mustard
- Place the pork shoulder in a slow cooker, then spread the chopped onion around it.5-6 lbs. pork shoulder, 1 onion
- Add the dry spices followed by the wet ingredient mixture.
- Cover and cook on low for 8 hours.
- Remove pork shoulder and place on cutting board. Let it rest 5-10 minutes then shred with meat claws or two forks.
- Microwave flatbreads for 10-15 seconds.6-8 flat bread
- Lay out the flatbread, layer with pulled pork, coleslaw and crispy onions.1 ½ cups coleslaw mix, 2 cups crispy onions
- Starting from one end and roll.
- Heat a skillet over medium heat and spray it with cooking spray. Place wraps, folded side down in skillet.
- Cook each side for about two minutes or until lightly toasted. Repeat.
