Slow Cooker Shredded Pork Wraps: Easy & Delicious Recipe

Shredded Pork Wrap

YIELD Makes 6 servings

INGREDIENTS

1 cup salsa, divided 2 tablespoons cornstarch 1 boneless pork sirloin roast (2 pounds) 6 (8-inch) flour tortillas 3 cups broccoli slaw mix 1/2 cup shredded Cheddar cheese

PREPARATION:

Slow Cooker Directions

1. Combine 1/4 cup salsa and cornstarch 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 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. Fold bottom edge of tortilla over filling; fold in sides. Roll up completely to enclose filling. Serve remaining salsa mixture as dipping sauce.

This recipe appears in: Pork NUTRITIONAL INFORMATION: Serving Size: 1 wrap Fiber 4 g Carbohydrate 29 g Cholesterol 44 mg Saturated Fat 4 g Total Fat 13 g Calories from Fat 35 % Calories 350 Protein 27 g Sodium 615 mg DIETARY EXCHANGE: Meat 3 Fat 1 Vegetable 3 Starch 1