Cherry Shredded Pork Wrap Recipes

Steps:

• Make sure your leftover BBQ shredded meat is already warm.
• Place rows of onion, red pepper, avocado, cheese, and salad greens on top of the tortilla, then top with the meat.
• Roll up the tortilla into a log, then cut in half and serve immediately.

Steps:

• Slice pork chops, bell pepper and onion into thin strips.
• Start browning the pork chops in a large skillet with 1 tbl oil for about 3 minutes over medium high heat, stirring often.
• Add veggies and continue to saute the three until the veggies are starting to be tender crisp and the pork is cooked.
• Add barbecue sauce and sautee a few more minutes until all are coated well with barbecue sauce and barbecue sauce starts to thicken slightly.
• Warm tortillas in a microwave. (take 2 sheets of papertowels and wet them, wring them out and place tortilla in between them and nuke for about 15 seconds.).
• Divide filling among warmed tortillas. Tuck in bottom and roll and tuck in sides to creat an enclosed wrapper open at one end.

Steps:

• Cut roast in half. Combine 1/3 cup hoisin sauce and ginger; rub over pork. Transfer to a 4 or 5-qt. slow cooker. Cover and cook on low for 7-8 hours or until pork is tender., Meanwhile, in a large bowl, combine the cabbage, carrots, onions, vinegar and sugar. Chill until serving., Shred meat with 2 forks and return to the slow cooker; heat through. Place 2 teaspoons remaining hoisin sauce down the center of each tortilla; top with 1/3 cup shredded pork and 1/3 cup coleslaw. Roll up.

Steps:

• Combine 1/4 cup salsa and cornstarch in a small bowl; 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. Transfer roast to cutting board; cover with foil and let stand 10 - 15 minutes or until cook enough to handle. Trim and discard fat from pork. Shred meat with 2 forks.
• Divide shredded meat evenly among tortillas. Spoon about 2 tbsp salsa mixture on top of meat in each tortilla. Top evenly with broccoli slaw and cheese. Fold bottom edge of tortilla over filling; fold in sides. Roll up completely to enclose filling. Serve remaining mixture as dipping sauce.

Steps:

• Preheat oven to 350 degrees F.
• Chop 2 cups cherries by hand or in food processor.
• In large bowl, combine cherries, basil, [VERY OPTIONAL Anaheim pepper ~ I DON'T use it!], 1 teaspoon ginger & salt. Set aside.
• In medium bowl, combine pork, remaining 1 cup pitted cherries, remaining 1 teaspoon ginger, garlic powder & black pepper.
• Fold pork mixture into cooked rice. Set aside.
• Wrap tortillas tightly in heavy foil.
• Heat wrapped tortillas in oven 10-15 minutes.
• Remove tortillas, spread them out, & onto each one put 3/4 cup pork/rice mixture, 1/3 cup chopped cherry mixture & 1/4 cup shredded lettuce.
• Make a small fold on what will be the bottom edge, then roll each tortilla into a bundle & serve.