Salsa Shredded Pork Wraps

Sharon Whitley


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.


★★★★★ 1 vote

20 Min
7 Hr
Slow Cooker Crock Pot


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

How to Make Salsa Shredded Pork Wraps


  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.

Printable Recipe Card

About Salsa Shredded Pork Wraps

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

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