I consulted a fellow blogging friend Zibi, who specializes in slow cooking recipes at Fresh Slow Cooking about my Paella recipe being used in the crock pot. She advised not to leave it in the slow cooker more than 4 hours, as the rice could get mushy. Thank you Zibi!! She has all kinds of great slow cooking recipes! Be sure to check out her site!
One thing that I had never used before our bridal shower was a crock pot! I know I know, how did I ever live without, right? Well, I STILL hardly use it!!! You just get so many kitchen gadgets after your shower and they all just seem to get lost among the masses of other items in your cupboards! Especially OUR cupboards. We basically had to put together a giant puzzle in order to get everything to fit, so who wants to mess that up?
But now that I have this blog, I feel inspired to use the slow cooker because so many people like the convenience of coming home to a dinner that’s already prepared! I suppose that’s enough motivation to mess up Brandon’s strategic packing.
The greatest part? I am beginning to realize how glorious this slow cooking business really is. I mean, last night plans got canceled to meet my friends for dinner, but luckily I had run home on lunch to put something in the slow cooker for Brandon’s dinner. So when I got home from the gym…STARVING, there was a delightful aroma that filled our apartment and food was ready in minutes! How great!!
I think this is a recipe that will leave your family pleased, unless you are cooking for vegetarians. I threw it together in a matter of minutes, with ingredients I already had I on hand! Nothing to it!! I felt it had a similar taste to BBQ pork and when wrapped up in a warmed tortilla with some cheese…just divine! Pork truly is the other “white meat” and has less fat (ounce for ounce) than chicken breast! Awesome!!
Shredded Pork Wraps
Adapted From: CROCK*POT: 5 Ingredients or Less CookBook
Makes 6 servings
1 cup salsa, divided
2 T cornstarch
1 boneless pork loin roast (the recipe calls for 2lbs but I used 1lb 4oz)
6 (8″) corn or flour tortillas or whole wheat wraps (I just didn’t have any!!)
3 cups broccoli slaw
2 T shredded cheddar cheese, per tortilla
3/4 cup black beans (optional)
1 T lite sour cream , per tortilla
Directions:
1. Combine 1/4 cup of salsa and cornstarch in a small bowl; stir until smooth. Pour this mixture in the crock pot and top with the pork roast (I made sure the bottom of the pork was completely covering the sauce). Pour the remaining salsa over the top of the roast. Cover and cook on LOW for 6-8 hours. (I found 6 hours to be plenty…started to get overcooked at much more than that!)
2. Shred the pork. It says to put it on a cutting board but I chose to shred directly IN the crock pot because it fell apart so easily. Then I was able to give the pork and sauce a good stir and left it all mixed together.
3. To each tortilla, layer 1 T of sour cream, 2 T cheese, 2 T black beans, broccoli slaw, and pork mixture. Fold in sides and roll up. Heat skillet, spray with cooking spray and add wraps (seam side down). Leave on one side until crisp and flip to the other side. Slice in half and serve! Delicious!
Nutritional Profile per wrap: 450 calories, 17g fat (7.1g sat., 1.4g poly, 7.1g mono), 940mg sodium, 754mg potassium, 44g carbohydrate, 29g protein, 6.2g Fiber, 5.5g sugar
Vitamin A: 90%
Vitamin C: 150%
Calcium: 20%
Folate: 35%
Iron: 19%
*This nutritional info is not super accurate but gives a rough idea at least!
