Sweet & Sour Pork Wraps
TOTAL TIME: Prep: 15 min. Cook: 6 hours
YIELD: 8 servings (16 wraps).
We always make these wraps at our family's annual party, and they're a true favorite. The cabbage and cilantro give them tempting texture and flavor. —Andrew DeVito, Hartford, Connecticut
Ingredients
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1 boneless pork shoulder butt roast (3 to 4 pounds)
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1 medium onion, chopped
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1 cup water
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1 cup sweet-and-sour sauce
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1/4 cup sherry or chicken broth
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1/4 cup reduced-sodium soy sauce
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1 envelope onion soup mix
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1 tablespoon minced fresh gingerroot
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3 garlic cloves, minced
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16 flour tortillas (6 inches), warmed
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4 cups shredded cabbage
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1/4 cup minced fresh cilantro
Directions
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1.
Place roast and onion in a 6-qt. slow cooker. In a small bowl, whisk water, sweet-and-sour sauce, sherry, soy sauce, soup mix, ginger and garlic until blended; pour over pork. Cook, covered, on low until meat is tender, 6-8 hours.
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2.
When cool enough to handle, shred pork with 2 forks. To serve, spoon about 1/3 cup pork mixture onto the center of each tortilla. Top with 1/4 cup cabbage; sprinkle with cilantro. Fold bottom of tortilla over filling; fold both sides to close.
Nutrition Facts
2 wraps: 523 calories, 23g fat (6g saturated fat), 101mg cholesterol, 1357mg sodium, 42g carbohydrate (8g sugars, 1g fiber), 36g protein.
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