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Shredded Pork Wraps

Submitted by: JustRightMenus


We used a 4 lb pork shoulder roast (.87/lb on clearance!) and it tasted *wonderful*. Very moist and tender. It kinda tasted like NC Barbecue, actually. I think I'll look for a recipe for the sauce for barbecue, and try to make it that way sometime.

Servings: 6

Categories: crock pot, pork roast

From the kitchen of:

From Home-Tested Slow-Cooker Recipes (Publications International, 2002), page 66.


1 cup salsa, divided

2 TB cornstarch

1 pork roast, 2 lbs

6 (8") flour tortillas

1/3 cup shredded Cheddar cheese

3 cups broccoli slaw mix (or shredded lettuce, or whatever you'd like in the wraps)


Combine 1/4 cup salsa and cornstarch in a small bowl; stir until smooth. Pour mixture into slow cooker. Top with pork roast.

Pour remaining 3/4 cup salsa over the roast.

Cover and cook on LOW 6 to 8 hours, or until internal temperature reaches 165° when tested with a meat thermometer inserted into the thickest part o fthe roast, not touching the bone.

Remove roast from the slow cooker; transfer to cutting board. Cover with foil and let stand 10 to 15 minutes or until cool enough to handle before shredding. The internal temperature will rise 5° to 10° during stand time.

Trim and discard outer fat from pork.

Using 2 forks, pull pork into coarse shreds.

Divide shredded meat evenly onto each tortilla. Spoon about 2 TB of the salsa mixture (from the pot) on top of the meat in each tortilla. Top evenly with cheese and broccoli slaw mix.

Fold the bottom edge of the tortilla over the filling; fold in sides; roll up completely to enclose filling.

Serve remaining salsa mixture as dipping sauce.