Shredded Pork Wraps

"From Simple 1-2-3 Slow Cooker cookbook. A take on Vietnamese cuisine."
 
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Ready In:
6hrs 20mins
Ingredients:
6
Yields:
6 tortilla wraps
Serves:
6
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ingredients

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directions

  • 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 roast.
  • Cover, cook on LOW 6 to 8 hours. Transfer roast to cutting board; cover with foil and let stand 10 - 15 minutes or until cook enough to handle. Trim and discard fat from pork. Shred meat with 2 forks.
  • 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 mixture as dipping sauce.

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