1 pork loin,
2 stalks celery,
2 bay leaves,
1 teaspoon whole peppercorns,
1 tablespoon Montreal steak spice,
1 teaspoon salt,
1 cup BBQ sauce,
12 twelve-inch tortillas.
For the Coleslaw:
1/2 head of cabbage,
1/2 cup chopped red onion,
1/2 cup of light mayonnaise,
1 tablespoon of sugar,
1 lemon, juiced.
- Place the pork loin in a large 4-inch hotel pan. Add the coarsely cut carrot, onion and celery to the pan. Also, add the bay leaves, peppercorns and salt. Season the pork loin with the Montreal spice. Add 1 cup of water to the pan and place the pan with the pork loin not-covered in a preheated (convection) oven at 400 F.
- Brown the pork loin for aproximately 20 minutes, then cover the pan tightly with aluminum foil and bake for about two-and-a-half hours to three hours, or until the pork loin is tender and can be pulled easily by hand.
- After the pork loin is ready, remove it from the roasting pan and let it cool down enough to be able to handle it. Reserve the liquids for a gravy if you want.
- Remove any excess fat from the pork loin. Pull the pork and mix it with the BBQ sauce.
- Slice the cabbage thinly and shread the carrot. Mix the carrot and cabbage with the other ingredients for the coleslaw.
- Put about 3 oz. each, coleslaw and pulled pork in the middle of each tortilla and fold the wraps.
- Grill each pulled pork wrap in a panini press or over a flat-top grill until lightly golden brown, then cut on a bias and serve. Cheers.