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Slow-Cooker Pulled Pork Wraps with Coleslaw
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Prep Time:
45 minutes
Total Time:
9 hours 45 minutes
Slow-cooked BBQ pork wraps with homemade coleslaw in soft flour tortillas - a must try!
Ingredients:
  • 1 boneless pork roast (4 lb)
  • 1 bottle (18 oz) barbecue sauce
  • 1/2 head green cabbage, shredded
  • 2 large carrots, shredded (1 cup)
  • 3/4 cup mayonnaise
  • 1/2 cup buttermilk
  • 3 tablespoons sugar
  • 1 1/2 tablespoons white wine vinegar
  • 1 tablespoon lime juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
Instructions:
  • Place the pork in a 3 1/2- to 4-quart slow cooker and generously pour one bottle of barbecue sauce over it. Cover and cook on Low heat setting for 9 to 10 hours until the pork is tender and juicy.
  • Mix cabbage and carrots in a large bowl. In a small bowl, whisk together remaining ingredients except tortillas until sugar is dissolved. Pour over cabbage mixture and toss until coated.
  • Place the pork roast in a bowl and shred it using two forks. Remove any fat from the surface of the barbecue sauce in the slow cooker, then pour the sauce over the shredded pork. Add more barbecue sauce to taste.
  • Spoon 1/3 cup pork mixture over tortillas using a slotted spoon. Add 1/3 cup coleslaw on top, then roll up.

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