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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1706.4 Kcal (7144 kJ) | ||
| Calories from fat | 370.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.16g | 63% | |
|---|---|---|---|
| Cholesterol | 340.5mg | 113% | |
| Sodium | 3535.66mg | 147% | |
| Potassium | 2857.84mg | 61% | |
| Total Carbs | 183.45g | 61% | |
| Sugars | 25.16g | 101% | |
| Dietary Fiber | 39.51g | 158% | |
| Protein | 155.11g | 310% | |
| Vitamin C | 693.7mg | 1156% | |
| Vitamin A | 7.1mg | 237% | |
| Iron | 18mg | 100% | |
| Calcium | 916.8mg | 92% | |
| Amount Per 100 g | |||
| Calories | 101.1 Kcal (423 kJ) | ||
| Calories from fat | 21.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.44g | 63% | |
|---|---|---|---|
| Cholesterol | 20.17mg | 113% | |
| Sodium | 209.48mg | 147% | |
| Potassium | 169.32mg | 61% | |
| Total Carbs | 10.87g | 61% | |
| Sugars | 1.49g | 101% | |
| Dietary Fiber | 2.34g | 158% | |
| Protein | 9.19g | 310% | |
| Vitamin C | 41.1mg | 1156% | |
| Vitamin A | 0.4mg | 237% | |
| Iron | 1.1mg | 100% | |
| Calcium | 54.3mg | 92% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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