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Texas BBQ at your fingertips. A bone-in pork butt gets smoked low and slow until it’s fall-apart tender, then shredded and chopped with crisp lettuce, coleslaw mix, sharp cheddar, pickles and pickled jalapeños. Drizzle it with your favorite BBQ sauce, wrap it up tight and toast it until golden.
Watch me make it
Why you’ll love this BBQ pulled pork chopped wrap
- Real smoked pulled pork. Low and slow at 250°F, then braised until it’s fall-apart tender.
- Crunch in every bite. Lettuce, coleslaw mix, pickles and pickled jalapeños keep it fresh.
- Big batch. One pork butt makes plenty of pulled pork for wraps all week.
- Works in a smoker or oven. Both get you there at 250°F.
What you need for a BBQ pulled pork chopped wrap
- Bone-in pork butt: About 7 to 8 lbs. The bone and fat keep it juicy over a long cook.
- Yellow mustard and BBQ rub: The mustard helps the rub stick. Use your favorite rub.
- Beef broth, apple cider vinegar and butter: The braising liquid that makes the pork extra tender.
- Iceberg lettuce and coleslaw mix: Fresh crunch for the base of the chop.
- Cheddar cheese: Always shred it yourself; it’s better.
- Pickles and pickled jalapeños: Drain them well so the wrap doesn’t get soggy.
- BBQ sauce: Your favorite, and be generous.
- XL tortillas: I use Guerrero Sonora Style Tortillas. They’re very large and pliable, the best for wraps.
How to smoke the pulled pork
Rub the pork butt with yellow mustard and your BBQ rub, then smoke it fat side up at 250°F for about 6 hours, until it hits 165°F inside. Move it to a pan with beef broth, a splash of apple cider vinegar, a few knobs of butter and a little more rub. Wrap it in foil and keep cooking until it reaches 200 to 205°F and a probe slides in with no resistance. Rest it 45 to 60 minutes, then shred it and mix in some of the braising liquid.
How to make a BBQ pulled pork chopped wrap
- Smoke and shred the pork (see above).
- Build the board: shredded iceberg, a handful of coleslaw mix, 2 big scoops of pulled pork and 1 cup of cheddar.
- Add the toppings: a handful each of drained pickles and pickled jalapeños, then a generous drizzle of BBQ sauce.
- Chop it all together until fully mixed.
- Wrap it and toast it: fill a toasted tortilla, wrap it tight and toast it to seal the bottom.
Pro tips
- Use a thermometer. Pull the pork at 165°F to wrap it, then cook to 200 to 205°F. When a probe slides in with no resistance, it’s done.
- Rest the pork. Let it rest 45 to 60 minutes before shredding.
- Shred your own cheese. Always shred it yourself; it’s better.
- Drain the pickles and jalapeños. Extra juice will make the wrap soggy.
What you’ll need
- A smoker or oven
- A meat thermometer
- Aluminum foil
- A large cutting board and knife
See the gear I cook with on my Shop page.
BBQ pulled pork chopped wrap FAQ
Can I make the pulled pork in the oven?
Yes. Cook it at 250°F in the oven, following the same temperatures: 165°F before wrapping, then 200 to 205°F until done.
How do I know the pork is done?
It should reach 200 to 205°F inside, and a probe should slide in with no resistance.
What tortillas work best?
I use Guerrero Sonora Style Tortillas. They’re very large and pliable, which makes them the best for wraps.
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BBQ Pulled Pork Chopped Wrap
Ingredients
Equipment
Method
- Start with a bone-in pork butt (about 7–8 lbs). Rub it all over with 2 tablespoons yellow mustard (this helps the rub stick), then coat generously with your favorite BBQ rub. Pat the rub into every side.
- Preheat your smoker or oven to 250°F and place the pork in fat side up. Cook low and slow for around 6 hours until the pork reaches 165°F internally.
- Once the pork is at temp, remove it from the heat and place it into a pan. Cover with 2 cups of beef broth, a bit of apple cider vinegar, and a few knobs of butter. Sprinkle on a bit more BBQ rub.
- Wrap everything up in aluminum foil and place back in the smoker until the pork reaches 200–205°F internally. A good test to see if it’s done is to place a probe into it. If there is no resistance, it’s finished.
- Pull off the heat and rest for 45–60 minutes.
- Shred the pork and mix in some of the braising liquid.
- Wash and shred 1 head of iceberg lettuce. Set aside half in the fridge for later and place the other half on a large cutting board. Top this with a small handful of coleslaw mix.
- Go in with 2 large scoops of the pulled pork.
- Top with 1 cup of shredded cheddar cheese. (Always shred it yourself; it’s better.)
- On top of that, add a large handful of pickles and another of pickled jalapeños. Make sure to drain the juice from each so it doesn’t make the wrap soggy.
- Drizzle the whole thing with a generous amount of your favorite BBQ sauce.
- Chop it all up and mix until fully incorporated.
- Set aside in a large bowl and clean your cutting board to prepare to wrap.
- Preheat a pan on medium heat and toast a large tortilla for a few minutes. (I use Guerrero Sonora Style Tortillas. I find them the best for wraps because they are very large and pliable.)
- Place the toasted tortilla on the cutting board and add a few big scoops of the chopped mix. Feel free to add more cheese or BBQ sauce at this point.
- Wrap it up tightly, making sure to fold the sides in so nothing spills out.
- Toast the wrap in a pan over medium heat for a few minutes to seal the bottom.
- Slice into it and enjoy!
Notes
About the Author
Hey, I’m Dom. This is where I share the weeknight dinners I actually make, from chop wraps to soups and game-day food. More about me.
