Ronto Wrap Recipe

Ronto Wrap Recipe

Ingredients

Roasted Pork Shoulder
• 2 pounds pork butt
• 2 tablespoons canola oil
• 2 tablespoons coarse salt
• 1/2 teaspoon black pepper
Ronto Wrap Slaw
• 1/3 cup apple cider vinegar
• 2 1/2 tablespoons sambal
• 2 tablespoons sugar
• 2 tablespoons canola oil
• 1 tablespoon dried parsley
• 1 teaspoon coarse salt
• 1 teaspoon black pepper
• 1 cup matchstick carrots
• 3 cups shredded cabbage
Peppercorn Sauce
• 1 cup mayonnaise
• 1 tablespoon lime juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground sumac
• 1/2 tablespoon coarse salt
• 1/4 teaspoon ground coriander
• 1/8 teaspoon Szechuan peppercorns
Grilled or toasted pita bread
• 1 tablespoon canola oil
• 8 pita flatbreads
Grilled Sausages
• 8 (4-ounce) smoked sausages

Instructions

Roasted Pork Shoulder
1. Preheat oven to 300°F. Pat pork dry with paper towel. Rub with canola oil and season with salt and pepper.
2. Place seasoned pork butt on the rack of a roasting pan and cook for 3 hours, until pork is 160°F.
3. Cool for at least 15 minutes, then carve to 1/8-inch-thick slices.
Ronto Wrap Slaw
4. Combine apple cider vinegar, sambal, sugar, canola oil, dried parsley, salt, and pepper in a large mixing bowl .
5. Add matchstick carrots and shredded cabbage and toss until combined.
6. Refrigerate until ready to serve.
Peppercorn Sauce
7. Combine all ingredients in a large mixing bowl .
8. Refrigerate until ready to serve.
Grilled or toasted pita bread
9. Preheat grill or sauté pan over medium heat. Brush pan or grill with oil.
10. Toast bread for 1 minute on each side, until golden brown. Keep warm until ready to serve.
Grilled sausages
11. Preheat grill pan over medium heat for 5 minutes. Grill sausages for 5 to 7 minutes, turning once, until internal temperature reaches 160°F.
12. Add reserved pork slices to pan and cook until golden brown on both sides.
13. Keep warm until ready to serve.
To Serve
14. Place 2 slices of pork roast on each piece of pita bread. Place one grilled sausage on top. Top each wrap with ½ cup of Ronto Wrap Slaw and drizzle with Peppercorn Sauce.