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salsa shredded pork wraps

(1 rating)
aggiemom20002000 avatar
Recipe by
Sharon Whitley
@aggiemom20002000
Houston, TX

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.

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 7 Hr
method Slow Cooker Crock Pot

Ingredients For salsa shredded pork wraps

  • 1 c
    salsa, divided
  • 2 Tbsp
    cornstarch
  • 2 lb
    boneless pork loin roast
  • 6 lg
    flour tortillas
  • 3 c
    broccoli slaw
  • 1/2 c
    shredded cheddar cheese, optional

How To Make salsa shredded pork wraps

  • 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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