INGREDIENTS

12 each  10" Heat Pressed Flour Tortillas (10420)  
4 3/4 lbs. Pork shoulder   
9 oz. Korean BBQ Marinade, see related recipe   
12 oz. Korean BBQ Sauce, see related recipe    
9 oz. Marinated Spicy Cucumbers   
4 1/2 oz. Quick-pickled onions   
3 oz. Purple cabbage, finely shredded   
3 oz. Carrot, shredded   

DIRECTIONS

1.) Combine the pork shoulder and Korean BBQ Marinade in a sealable foodservice bag and marinate overnight under refrigeration.

2.) Preheat oven to 300°F. Roast the pork shoulder, covered, for 4-5 hours, or until the pork is very tender and easily shreds. Shred and reserve hot for service.

3.) To assemble one wrap, top each tortilla with 4 oz. pork, 1 oz. Korean BBQ Sauce, ¾ oz. cucumbers, ⅓ oz. pickled onions, and ¼ oz. each of purple cabbage and carrot. Roll the tortilla, tucking in one end to create a wrap. Serve immediately.

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