Ingredients
2 lb. pork butt
2 tbsp. canola oil
2 tbsp. coarse salt
1/2 tsp. freshly ground black pepper
2 tbsp. granulated sugar
2 1/2 tbsp. sambal
2 tbsp. canola oil
1/3 c. apple cider vinegar
1 tbsp. dried parsley
1 tsp. coarse salt, plus more to taste
1 tsp. freshly ground black pepper
1 c. matchstick carrots
3 c. shredded cabbage
1 c. mayonnaise
1 tbsp. lime juice
1 tbsp. apple cider vinegar
1 tsp. ground sumac
1/4 tsp. ground coriander
1/8 tsp. Szechuan peppercorns
1/2 tbsp. coarse salt
1 tbsp. canola oil
8 pitas
8 (4-oz.) smoked sausages
Preparation
- Make Ronto Slaw: In a large mixing bowl, combine sugar, sambal, canola oil, apple cider vinegar, parsley, salt, and pepper. Add matchstick carrots and shredded cabbage and toss to combine.
- Make Vader Clutch Sauce: Combine all ingredients in a large mixing bowl. Refrigerate until ready to serve.
- Make Wrap: 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.
- Grill Sausages: Preheat grill pan over medium heat for 5 minutes. Grill sausages for 5 to 7 minutes, turning once, until 160°F. Add reserved pork slices to pan and cook until golden brown on both sides.
- Assemble Ronto Wrap: Place 2 pieces of pork shoulder on each grilled pita. Place 1 grilled sausage on top. Top each wrap with 1/2 c. of slaw and drizzle with sauce.
