Shredded Pork Wraps

Shredded Pork Wraps

1 c. salsa, divided

2 Tbsp. cornstarch

1 boneless pork loin roast (2 pounds)

6 (8-inch) flour tortillas

3 c. broccoli slaw mix

1/2 c. (2 oz) shredded Cheddar cheese.

1. 
   
   Combine 1/4 c. salsa and cornstarch in small bowl; stir until smooth. Pour mixture into Crock-Pot. Top wish pork roast. Pour remaining 3/4 c. salsa over roast. Cover; cook on low 6-8 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 Tbsp. 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.

I LOVED this recipe! The only thing I changed was I didn't use broccoli slaw...I just used lettuce and other normal taco toppings! Oh and I cubed it because I had to use pork chops instead of a pork roast and it was just easier.