Shredded Pork Wrap
Makes 6 servings
|1||cup salsa, divided|
|1||boneless pork sirloin roast (2 pounds)|
|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; 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.
|Serving Size:||1 wrap|
|Calories from Fat||35 %|
|Total Fat||13 g|
|Saturated Fat||4 g|
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