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Shredded Pork Wraps

Shredded Pork Wrap

Shredded Pork Wrap


Makes 6 servings


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


  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.

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

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