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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Slow Cooker Pork Wraps with Broccoli

Source: dLife

Shredded pork wrapped in warm tortillas with broccoli slaw.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	326.6

Total Carbs	20.0 g

Dietary Fiber	0.7 g

Sugars	3.2 g

Total Fat	9.8 g

Saturated Fat	3.5 g

Unsaturated Fat	0.7 g

Potassium	614.8 mg

Protein	36.0 g

Sodium	471.1 mg

Dietary Exchanges 9.8 Fat, 0.5 Vegetables, 0.5 Fruits, 3.4 Meat, 0.9 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In small bowl, combine 1/4 cup salsa and cornstarch, 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 or until internal temperature reaches 165 degree F when tested with meat thermometer inserted into thickest part of roast, not touching bone.
Remove roast from slow cooker. Transfer to cutting board; cover with foil and let stand 10 to 15 minutes, or until cool enough to handle (internal temperature will rise 5 degrees to 10 degrees F during stand time).
Trim outer fat from pork and discard fat. Using 2 forks, pull pork into coarse shreds.
Divide shredded meat evenly over each tortilla.
Spoon 2 tablespoons salsa mixture on top of meat in each tortilla. Top evenly with cheese and broccoli slaw mix.
Fold bottom edge of tortilla over filling; fold in sides. Roll up completely to enclose filling. Repeat with remaining tortillas. Serve remaining salsa mixture as dipping sauce.