salsa shredded pork wraps

Name: Salsa Shredded Pork Wraps
Prep time: 20 min
Cook time: 7 h
Yield: 6
Cuisine: Southwestern
Ingredients: 1 cup(s) salsa, divided; 2 tablespoon(s) cornstarch; 2 pound(s) boneless pork loin roast; 6 large flour tortillas; 3 cup(s) broccoli slaw; 1/2 cup(s) shredded cheddar cheese, optional

(1 RATING)

49 Pinches 1 Photo

Sharon Whitley

Houston, TX

Updated on Jun 16, 2013

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.

Rate

prep time 20 Min

cook time 7 Hr

method Slow Cooker Crock Pot

yield 6 serving(s)

Ingredients

1 cup salsa, divided
2 tablespoons cornstarch
2 pounds boneless pork loin roast
6 large flour tortillas
3 cups broccoli slaw
1/2 cup shredded cheddar cheese, optional

How To Make salsa shredded pork wraps

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.

Step 2

Transfer roast to cutting board. Trim and discard fat from pork. Pull pork into coarse shreds using 2 forks.
Step 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.
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