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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 1 |
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From Simple 1-2-3 Slow Cooker cookbook. A take on Vietnamese cuisine. Ingredients:
1 cup salsa, divided |
2 tablespoons cornstarch |
1 (2 lb) pork sirloin roast, boneless |
6 flour tortillas, 8 inch |
3 cups broccoli slaw mix |
1/2 cup cheddar cheese, shredded |
Directions:
1. 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.
2. 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.
3. 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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