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Sweet & Sour Pork Wraps

 Sweet & Sour Pork Wraps
We always make these wraps at our family's annual party, and they're a true favorite. The cabbage and cilantro give them great texture and flavor. —Andrew DeVito, Hartford, Connecticut
8 ServingsPrep: 15 min. Cook: 6 hours

Ingredients

  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1 medium onion, chopped
  • 1 cup water
  • 1 cup sweet-and-sour sauce
  • 1/4 cup sherry or chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 1 envelope onion soup mix
  • 1 tablespoon minced fresh gingerroot
  • 3 garlic cloves, minced
  • 16 flour tortillas (6 inches), warmed
  • 4 cups shredded cabbage
  • 1/4 cup minced fresh cilantro

Directions

  • 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 6-8
  • hours or until meat is tender.
  • When cool enough to handle, shred pork with two 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. Yield: 8 servings
  • (2 wraps each).

2 of 2

Sweet & Sour Pork Wraps (continued)

Nutritional Facts: 2 wraps equals 523 calories, 23 g fat (6 g saturated fat), 101 mg cholesterol, 1,357 mg sodium, 42 g carbohydrate, 1 g fiber, 36 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.