Sticky BBQ pulled pork wrap

Number of Portions


- Base recipe for pulled pork
- 2 tbsp Deep South Brown Sugar
- 2 tbsp Classic BBQ Seasoning
- 150 grams Brown sugar
- 150 grams Tomato Ketchup
- 50 ml Soy sauce
- 50 ml Dijon Mustard
- Green chilli (to taste)
- 3 cucumbers cut into half moons
- Spring onion (to taste)
- Coriander (to taste)
- Crème fraiche


Combine the Grill Mates Deep South brown sugar, Classic BBQ seasoning, brown sugar, tomato ketchup, soy sauce and Dijon mustard in a saucepan and heat up. This should produce a dark sticky bbq sauce. Pour over pulled pork.

Shred pork with two forks and leave to cool.

Take a tortilla wrap and lay a tong full of pork down the middle. Top with spring onion, chillies, cucumber and crème fraiche.

Fold the bottom up to the middle, and then fold each side in. Seal with crème fraiche.


Serve with coleslaw.