Cooked - Ronto Roasters’ Batuuan Ronto Wrap

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Ronto Roasters’ Batuuan Ronto Wrap

8.0

2 pounds pork butt

2 tablespoons canola oil

2 tablespoons coarse salt

½ teaspoon black pepper

⅓ cup apple cider vinegar

2½ 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

1 cup mayonnaise

1 tablespoon lime juice

1 tablespoon apple cider vinegar

1 teaspoon ground sumac

½ tablespoon coarse salt

¼ teaspoon ground coriander

⅛ teaspoon Szechuan peppercorns

1 tablespoon canola oil

8 pita flatbreads

8 (4-ounce) smoked sausages

Preheat oven to 300°F. Pat pork dry with paper towel. Rub with canola oil and season with salt and pepper.
Place seasoned pork butt on the rack of a roasting pan and cook for 3 hours, until pork is 160°F.
Cool for at least 15 minutes, then carve to ⅛-inch-thick slices.
Combine apple cider vinegar, sambal, sugar, canola oil, dried parsley, salt, and pepper in a large mixing bowl.
Add matchstick carrots and shredded cabbage and toss until combined.
Refrigerate until ready to serve.
Combine all ingredients for peppercorn sauce in a large mixing bowl.
Refrigerate until ready to serve.
Preheat grill or sauté pan over medium heat. Brush pan or grill with oil.
Toast bread for 1 minute on each side, until golden brown. Keep warm until ready to serve.
Preheat grill pan over medium heat for 5 minutes. Grill sausages for 5 to 7 minutes, turning once, until internal temperature reaches 160°F.
Add reserved pork slices to pan and cook until golden brown on both sides. Keep warm until ready to serve.
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.

Course🍽️Main Course

Diets🥩Carnivore...

Category🌯Wrap

Cuisine🇺🇸American

Occasions🍽️Casual Dining🎊Party

Season🔁Year-round

DifficultyMedium ⏰ 2h

Created last week

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