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Korean BBQ Wrap


10" Pressed
Korean BBQ Wrap

Scale Your Recipe

Original Recipe Serves 12
Prep Time 60 min
Cooking Time 60 min


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, see related recipe   
4 1/2 oz. Quick-pickled onions   
3 oz. Purple cabbage, finely shredded   
3 oz. Carrot, shredded   


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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