Star Wars Ronto Wraps
By Courtesy of Disney
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Our resident Theme Park expert had this to say about the Ronto Wrap: I cannot stress this enough: I love the Ronto Wrap. The wrap comes to you blazing hot in a perfectly grill-marked pita. There are so many salty and spicy things to take
in at once, it almost makes you want to slow down for a bit and compartmentalize every bite. Crunchy and well-dressed slaw? Yes. Lush slices of roasted pork? Yes. The absolute perfect amount of snap upon that first bite of sausage? Yes! There is not a single part of this meal that’s not joyful.
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- Yields:
- 8
- Total Time:
- 4 hrs
Ingredients
Roasted Pork Shoulder
- 2 lb.
pork butt
- 2 tbsp.
canola oil
- 2 tbsp.
coarse salt
- 1/2 tsp.
freshly ground black pepper
Ronto Wrap Slaw
- 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
Vader Clutch Sauce
- 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
Wrap
- 1 tbsp.
canola oil
- 8
pitas
- 8
(4-oz.) smoked sausages
Directions
1. Make Roasted Pork Shoulder: Preheat oven to 300°F. Pat pork butt dry with a 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 slice 1/8" thick.
2. 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.
3. Make Vader Clutch Sauce: Combine all ingredients in a large mixing bowl. Refrigerate until ready to serve.
4. 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.
5. 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.
6. 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.
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