Ingredients
- 12 each 10" Heat Pressed Flour Tortilla (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
- Combine the pork shoulder and Korean BBQ Marinade in a sealable foodservice bag and marinate overnight under refrigeration.
- 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.
- To assemble one wrap, top each tortilla with 4 oz. pork, 1 oz. Korean BBQ Sauce, ¾ oz. cucumbers, 1/3 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.
Ingredients- 3/4 cup Soy Sauce
- 3/4 cup Water
- 1/4 cup Mirin
- 1/4 cup Brown Sugar
- 2 Tbsp. White Sugar
- 2 Tbsp. Sesame Oil
- 1/4 cup Asian Pear, grated
- 1/4 cup Onion, white, grated
- 2 each Garlic Clove, minced
- 1 tsp. Ginger Root Minced
- 1/4 tsp. Black Pepper
- 3 lbs. Korean Style Short Ribs, beef chuck flanken
Directions
- Combine all ingredients except short ribs, in a medium mixing bowl and whisk well to combine. Pour over short ribs and allow to marinate for 12 hours, or overnight.
