Wednesday, May 19, 2010

Shredded Pork Wraps

This was SO incredibly easy and really good!  Again tonight, we had my step-dad over for dinner and between the 4 of us, we had no leftovers again!  This made a really quick and tasty meal tonight!  I would like to thank my friend Maja for giving me the recipe and for sharing the bag of broccoli slaw with me!

I know you're thinking to yourself....."She has NO leftovers!  What will she eat the rest of the week?!"  Great question!  I have leftovers in the freezer from a couple of weeks ago.  I will grab whatever I see first from my freezer tomorrow morning, put it in my Crock Pot and let it cook on low all day!  How cool is that?!

Are you ready for this easy peasy recipe?!

Here it is:

Shredded Pork Wraps

1 cup salsa (use whatever flavor you like!)
2 Tbsp. quick cooking tapioca
1 2 lb. boneless pork loin roast
8" flour tortillas
Broccoli slaw (I think I prefer without this!)
shredded cheese

Combine your salsa with the quick cooking tapioca.  Pour mixture over your Pork Loin Roast in the Crock Pot.  Cook on low for 6-8 hours.
When ready to eat, shred the pork on a cutting board with two forks.  Place shredded pork back into crock pot and stir with the salsa juices.

Lay a tortilla flat.  Spoon in some of the pork mixture.  Top it with shredded cheese, salsa and a tiny bit of broccoli slaw for crunch if you wish.  Roll it however you like and eat!

I adapted this from the original recipe to suit me.  Personally, I did not care for the broccoli slaw, so I made one without.  If I were to use the broccoli slaw again, I would mix it with some coleslaw dressing or something.  I used a mango pineapple salsa to top my wraps with and it was really delicious!  The quick cooking tapioca I used for this recipe, I used for the Apricot Chicken as well.  It's great for thickening up any crock pot dish.  

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