Sunday dinner: Sweet and tangy pork & slaw sandwich wraps

These sandwich wraps are perfect for Sunday dinner, or for serving to a crowd on game day. They’re easy to assemble and are teeming with flavor.

Sweet and tangy pork & slaw sandwich wraps

Wondering what to make for Sunday dinner? I think you’ll like the way these sweet and tangy pork & slaw sandwich wraps come together! As a sandwich, you’ll find these are heartier than most, and they’re so easy to make.

Thick bites of pork are smothered in a sweet and tangy sauce cooled slightly by the crunchy, creamy coleslaw. All you need to do is wrap these babies up and serve them to your hungry crowd. Speaking of crowds, these would be great to serve to friends gathered at your place on game day — it’s just around the corner!

Sweet and tangy pork & slaw sandwich wraps

Sweet and tangy pork & slaw sandwich wraps recipe

Serves 4-6


For the pork

  • 2 pounds pork loin, cubed into 1-inch pieces
  • 1/2 small white onion, chopped
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon ground chili powder
  • 2 tablespoons honey
  • 1/2 tablespoon olive oil
  • 1/2 pound prepared deli coleslaw
  • 4-6 (8 inch) sandwich wraps

For the sauce

  • 1/3 cup ketchup
  • 2 tablespoons cider vinegar
  • 3 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 teaspoon Worcestershire sauce
  • 1/8 cup water
  • 1 tablespoon ground chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


For the pork

  1. Preheat your oven to 450 degrees F.
  2. Place the cubed pork loin in a Dutch oven. Add the onion, garlic, salt, pepper, chili powder, honey and olive oil. Use your hands to lightly rub the mixture over the pork.
  3. Cook with the lid on for 15 minutes. Decrease the oven temperature to 300 degrees F. Cook another 20 minutes. Remove from the oven, stir the mixture, place the lid back on and let it stand for another 5 minutes.

For the sauce

  1. About 15 minutes before the pork is finished, add the all the ingredients except salt and pepper to a saucepan.
  2. Stir the mixture and bring it to a bowl. Reduced the heat and simmer for about 10 minutes. Taste and adjust the seasoning as needed.
  3. Season with salt and pepper.
  4. When the pork is ready to serve, pour the sauce over it and mix to coat.
  5. To make your sandwiches, lay out your sandwich wraps on a flat surface. Add a few heaping tablespoons of coleslaw across the bottom of each, followed by a heaping serving of the pork.
  6. Roll the sandwiches up as tightly as possible and slice them in half with a serrated knife. Place on individual plates, seam side down. Use toothpicks to secure the sandwiches if you’d like.
  7. Serve immediately.

More Sunday dinner recipes

Smoked salmon and spinach scramble with smashed potatoes
Turkey, Swiss, and seasoned kale panini
Sweet-n-spicy pan-glazed chicken


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