Hawaiian Pineapple Wraps with BBQ Au Jus

 In 4th of July, Dairy Free, Dinner, Lunch, Pork, Summer

I’ve never met a wrap I don’t like. Really it’s the darndest thing, you can fill a tortilla with ANYTHING and I will eat it, no questions asked. There is a fabulous little hole-in-the-wall shop in Kansas City called Longboards Wraps and Bowls and if you ever find yourself craving a Hawaiian style wrap, slider or just something delicious, you should look them up.

They were the inspiration for these wraps that I made as a lunch special last week at work. We had some, conveniently, already pulled pork, a bag of slaw and a pineapple sitting around so I tossed them together with BBQ, Teriyaki, and Cilantro ranch and then tossed a tortilla on the grill for exactly three seconds (I once caught a tortilla on fire trying to get some grill marks on it and after that exciting shift the tortillas and I have a mutual respect for the grill).

The wrap was a hit! My coworker and I stood at opposite ends of the line chewing while a mutual and pleasant silence ensued broken only by nods of “yes, this is SO good.”

I was so excited about this wrap that I wanted to make it at home. However, I don’t have a smoker which resulted in braising the pork shoulder in red wine and BBQ sauce and guess what the leftover juices turned into? Au Jus! BBQ Au Jus.. so now on top the already amazing wrap, you have a warm bowl of BBQ Jus to dip the wrap in. As you dip and dunk and drip it all over you really just can’t help thinking what a great life it is you lead. So don’t walk, run to the nearest store and fetch yourself the fixings for these amazing wraps.

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Hawaiian Pineapple Wraps with BBQ Au Jus

Difficulty: Medium

Yield: 4 Servings
Prep Time: 20 min
Cook Time: 4 hours

Ingredients:

For the Pork:

  • 1 Small Pork Shoulder (You will likely have leftover pork)
  • 1 Bottle BBQ Sauce (I used KC Masterpiece)
  • 1-2 Tablespoons Worcestershire Sauce
  • ¼ Cup Red Wine
  • Salt
  • Pepper
  • Oil for Searing

For the Slaw:

  • 1 Bag Your Favorite Slaw Mix OR
  • ¼ Purple Cabbage
  • ½ Head Kale
  • 4 Carrots
  • 1 Cup Cilantro Lime Sauce, Ranch Dressing, or Vinaigrette

For the Wraps:

  • 4 Large Tortillas
  • 1 Pineapple

Directions:

Make the Pork:

Preheat the oven to 300 Fahrenheit.

Remove any large pieces of fat from the pork shoulder. Don’t go crazy, fat is flavor. If the oven is preheated and you’re still cutting fat off, it’s probably time to stop. A lot will dissolve when it’s cooked.

Rub the pork with salt and pepper on all sides, then preheat a large Cast Iron skillet with high sides or a dutch oven to medium heat. Add a light coating of oil, preferably canola or grapeseed.

When the oil is shimmering, set the pork shoulder into the hot pan and leave it alone for a few minutes. The pork is ready to flip when it comes easily off the pan and has some nice brown color. Repeat on the other side.

When the pork is browned, add the wine to the hot skillet. Then add in 1 Tablespoon of Worcestershire sauce and 1-2 Cups of BBQ Sauce. You are braising so you want the sauce to come about half-way up the pork. Make sure your skillet has very high sides because the pork will release a lot of juice as it cooks, nearly doubling the liquid in the pan.

Line a baking sheet with foil and put the sheet on the bottom rack of the oven to catch any drips, then wrap the pork tightly with foil and place it on the middle rack. Roast for 2 hours at 300 then turn the oven to 230 Fahrenheit and roast for two more hours or until it reaches an internal temperature of 145 Fahrenheit.

(You may also do this in the crockpot just brown it first to give it extra flavor!)

Make the Slaw:

Open the bag, dump it into a bowl 😉

OR slice the cabbage and kale very thinly and shred the carrots (a food processor with a shredder attachment is great for the carrots).

Toss the slaw with the Cilantro Lime Sauce or Ranch, chill until ready to serve.

Cut the Pineapple:

Lop off the top and bottom, then shave off all the prickly skin. Then cut around the core and discard the core, skin, and leaves.

Lay the pieces flat and cut them into small strips. Chill until ready to serve.

Prep the Pork:

When the pork is done, remove it from the pan to a cutting board (I like to put the cutting board on a sheet pan to catch any drips).

Let the pork rest for at least 10 minutes. When it has cooled, shred or thinly slice 2 cups of the meat and toss the meat in some of the reserved pan juices.

Meanwhile, take 2 cups of the pan sauce and either let it come to room temperature (it will thicken a little as it cools) or put it in a pan and boil it until it reduces a little (this will also thicken it). We’re going for a thick-looking brothy consistency, this won’t get as thick as a gravy. Taste it and add a splash of Worcestershire if it is bland.

Assemble the Wraps:

Warm the tortillas by wrapping them in foil and placing them in the warm oven for a few minutes.

Layer the pork, slaw, and pieces of pineapple in the middle of the tortilla. Wrap the tortilla like a burrito, cut in half and serve with a small dipping bowl of the BBQ Jus. Enjoy!

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Cutting Board
  • Chefs Knife
  • Large Cast Iron Skillet
  • Aluminum Foil
  • Liquid Measurer
  • Sheet Pan
  • Instant Read Thermometer
  • Food Processor
  • Measuring Spoons
  • Small Bowl

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Hawaiian Pineapple Wraps with BBQ Au Jus

Difficulty: Medium

Yield: 4 Servings
Prep Time: 20 min
Cook Time: 4 hours

Ingredients:

For the Pork:

  • 1 Small Pork Shoulder (You will likely have leftover pork)
  • 1 Bottle BBQ Sauce (I used KC Masterpiece)
  • 1-2 Tablespoons Worcestershire Sauce
  • ¼ Cup Red Wine
  • Salt
  • Pepper
  • Oil for Searing

For the Slaw:

  • 1 Bag Your Favorite Slaw Mix OR
  • ¼ Purple Cabbage
  • ½ Head Kale
  • 4 Carrots
  • 1 Cup Cilantro Lime Sauce, Ranch Dressing, or Vinaigrette

For the Wraps:

  • 4 Large Tortillas
  • 1 Pineapple

Directions:

Make the Pork:

Preheat the oven to 300 Fahrenheit.

Remove any large pieces of fat from the pork shoulder. Don’t go crazy, fat is flavor. If the oven is preheated and you’re still cutting fat off, it’s probably time to stop. A lot will dissolve when it’s cooked.

Rub the pork with salt and pepper on all sides, then preheat a large Cast Iron skillet with high sides or a dutch oven to medium heat. Add a light coating of oil, preferably canola or grapeseed.

When the oil is shimmering, set the pork shoulder into the hot pan and leave it alone for a few minutes. The pork is ready to flip when it comes easily off the pan and has some nice brown color. Repeat on the other side.

When the pork is browned, add the wine to the hot skillet. Then add in 1 Tablespoon of Worcestershire sauce and 1-2 Cups of BBQ Sauce. You are braising so you want the sauce to come about half-way up the pork. Make sure your skillet has very high sides because the pork will release a lot of juice as it cooks, nearly doubling the liquid in the pan.

Line a baking sheet with foil and put the sheet on the bottom rack of the oven to catch any drips, then wrap the pork tightly with foil and place it on the middle rack. Roast for 2 hours at 300 then turn the oven to 230 Fahrenheit and roast for two more hours or until it reaches an internal temperature of 145 Fahrenheit.

(You may also do this in the crockpot just brown it first to give it extra flavor!)

Make the Slaw:

Open the bag, dump it into a bowl 😉

OR slice the cabbage and kale very thinly and shred the carrots (a food processor with a shredder attachment is great for the carrots).

Toss the slaw with the Cilantro Lime Sauce or Ranch, chill until ready to serve.

Cut the Pineapple:

Lop off the top and bottom, then shave off all the prickly skin. Then cut around the core and discard the core, skin, and leaves.

Lay the pieces flat and cut them into small strips. Chill until ready to serve.

Prep the Pork:

When the pork is done, remove it from the pan to a cutting board (I like to put the cutting board on a sheet pan to catch any drips).

Let the pork rest for at least 10 minutes. When it has cooled, shred or thinly slice 2 cups of the meat and toss the meat in some of the reserved pan juices.

Meanwhile, take 2 cups of the pan sauce and either let it come to room temperature (it will thicken a little as it cools) or put it in a pan and boil it until it reduces a little (this will also thicken it). We’re going for a thick-looking brothy consistency, this won’t get as thick as a gravy. Taste it and add a splash of Worcestershire if it is bland.

Assemble the Wraps:

Warm the tortillas by wrapping them in foil and placing them in the warm oven for a few minutes.

Layer the pork, slaw, and pieces of pineapple in the middle of the tortilla. Wrap the tortilla like a burrito, cut in half and serve with a small dipping bowl of the BBQ Jus. Enjoy!

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Cutting Board
  • Chefs Knife
  • Large Cast Iron Skillet
  • Aluminum Foil
  • Liquid Measurer
  • Sheet Pan
  • Instant Read Thermometer
  • Food Processor
  • Measuring Spoons
  • Small Bowl

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Tools to help you get the job done!
For a full list click on Tools You’ll Need at the top of the recipe card.

Learn the Lingo & Pro Tips

Hawaiian Pineapple Wraps with BBQ Au Jus 4 Servings 1 Small Pork Shoulder (You will likely have leftover pork) 1 Bottle BBQ Sauce (I used KC Masterpiece) 1-2 Tablespoons Worcestershire Sauce ¼ Cup Red Wine Salt Pepper Oil for Searing 1 Bag Your Favorite Slaw Mix OR ¼ Purple Cabbage ½ Head Kale 4 Carrots 1 Cup Cilantro Lime Sauce, Ranch Dressing, or Vinaigrette 4 Large Tortillas 1 Pineapple
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