Slow Cooker Pulled Pork Wraps with Coleslaw

By boscobojo

Ingredients

• Coleslaw:
• 1 boneless pork roast (4 lbs.)
• 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 Tbl. sugar
• 1 1/2 Tbl. white wine vinegar
• 1 Tbl. lime juice
• 1/2 tsp. Dijon mustard
• 1/4 tsp. onion powder
• 1/4 tsp. ground mustard
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 24 (8 inch) Old El Paso flour tortillas for Burritos

Preparation

Step 1

Place pork in 3 1/2 to 4 quart slow cooker; pour one bottle barbecue sauce over top. Cover; cook on low heat setting 9 to 10 hours.

Thirty minutes before pork in done, in large bowl, toss cabbage and carrots until mixed. In small bowl, mix remaining ingredients except tortillas with whisk until sugar is dissolved. Pour cabbage mixture; toss until coated.

Transfer pork roast to bowl. Shred pork, using 2 forks. Skim fat off surface barbecue sauce liquid in slow cooker; ;pour over shredded pork. Stir in more barbecue sauce, if desired.

Using slotted spoon, spoon about 1/3 cup pork mixture over tortillas. Top with about 1/3 cup coleslaw, roll up.