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

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.

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Shredded Pork Wraps