Salsa Shredded Pork Wraps

Sharon Whitley

By
@aggiemom20002000

One of my father's slow cooker recipes that allowed him to cook and be a full-time caretaker for my mother. Thanks for the memories and great food ideas, Dad.


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Comments:

Serves:

6

Prep:

20 Min

Cook:

7 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1 c
salsa, divided
2 Tbsp
cornstarch
2 lb
boneless pork loin roast
6 large
flour tortillas
3 c
broccoli slaw
1/2 c
shredded cheddar cheese, optional

Directions Step-By-Step

1
Combine 1/4 cup salsa and conrstarch in small bowl; stir until smooth. Pour mixture into slow cooker. Top with pork roast. Pour remaining 3/4 cup salsa over roast. Cover, cook on LOW for 6 to 8 hours.
2
Transfer roast to cutting board. Trim and discard fat from pork. Pull pork into coarse shreds using 2 forks.
3
Divide shredded meat evenly among tortillas. Spoon about 2 tablespoons salsa mixture on top of meat in each tortilla. Top evenly with broccoli slaw (and cheese, if desired.) Fold bottom edge of tortilla over filling; fold in sides. Roll up completely to enclose filling. Serve remaining salse mixture from pot as dipping sauce.

About this Recipe

Course/Dish: Pork, Sandwiches
Main Ingredient: Pork
Regional Style: Southwestern
Other Tag: Quick & Easy