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


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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


  • 1Combine 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.
  • 2Transfer roast to cutting board. Trim and discard fat from pork. Pull pork into coarse shreds using 2 forks.
  • 3Divide 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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