Shredded Pork Wraps

1. 1

   Combine 1/4 cup salsa and cornstarch in a small bowl; stir until smooth.

2. 2

   Pour mixture into slow cooker.

3. 3

   Top with pork roast.

4. 4

   Pour remaining 3/4 cup salsa over roast.

5. 5

   Cover, cook on LOW 6 to 8 hours.

6. 6

   Transfer roast to cutting board; cover with foil and let stand 10 - 15 minutes or until cook enough to handle.

7. 7

   Trim and discard fat from pork.

8. 8

   Shred meat with 2 forks.

9. 9

   Divide shredded meat evenly among tortillas.

10. 10

    Spoon about 2 tbsp salsa mixture on top of meat in each tortilla.

11. 11

    Top evenly with broccoli slaw and cheese.

12. 12

    Fold bottom edge of tortilla over filling; fold in sides.

13. 13

    Roll up completely to enclose filling.

14. 14

    Serve remaining mixture as dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.