SALSA SHREDDED PORK WRAPS
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.
Provided by Sharon Whitley
Categories Sandwiches
Time 7h20m
Number Of Ingredients 6
Steps:
- 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.
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