Recipe: Shredded Pork Wraps (crock pot)
SandwichesSHREDDED PORK WRAPS
1 cup salsa, divided
2 tablespoons cornstarch
1 boneless pork sirloin roast (2 pounds)
TO SERVE:
6 (8-inch) flour tortillas
3 cups broccoli slaw mix
1/2 cup shredded Cheddar cheese
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 and cook on LOW 6 to 8 hours.
Transfer roast to cutting board. Trim and discard fat from pork. Pull pork into coarse shreds using 2 forks.
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.
Servings: 6
1 cup salsa, divided
2 tablespoons cornstarch
1 boneless pork sirloin roast (2 pounds)
TO SERVE:
6 (8-inch) flour tortillas
3 cups broccoli slaw mix
1/2 cup shredded Cheddar cheese
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 and cook on LOW 6 to 8 hours.
Transfer roast to cutting board. Trim and discard fat from pork. Pull pork into coarse shreds using 2 forks.
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.
Servings: 6
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