Shredded Pork Wraps

• 1 cup salsa, divided
• 2 tablespoons cornstarch
• 1 (2 lb) pork sirloin roast, boneless
• 6 flour tortillas, 8 inch
• 3 cups broccoli slaw mix
• 12 cup cheddar cheese, shredded

1. Combine 1/4 cup salsa and cornstarch in a small bowl; stir until smooth.
2. Pour mixture into slow cooker.
3. Top with pork roast.
4. Pour remaining 3/4 cup salsa over roast.
5. Cover, cook on LOW 6 to 8 hours.
6. Transfer roast to cutting board; cover with foil and let stand 10 - 15 minutes or until cook enough to handle.
7. Trim and discard fat from pork.
8. Shred meat with 2 forks.
9. Divide shredded meat evenly among tortillas.
10. Spoon about 2 tbsp salsa mixture on top of meat in each tortilla.
11. Top evenly with broccoli slaw and cheese.
12. Fold bottom edge of tortilla over filling; fold in sides.
13. Roll up completely to enclose filling.
14. Serve remaining mixture as dipping sauce.

salsa, cornstarch, pork sirloin roast, flour tortillas, broccoli slaw, cheddar cheese

Taken from www.food.com/recipe/shredded-pork-wraps-425902 (may not work)