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 tempting texture and flavor. —Andrew DeVito, Hartford, Connecticut

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
  • Method

  • 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.
  • 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.
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