Sweet & Sour Pork Wraps

• 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

1. 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.
2. When cool enough to handle, shred pork with two 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.

pork shoulder butt roast, onion, water, sweetandsour sauce, sherry, soy sauce, onion soup, fresh gingerroot, garlic, flour tortillas, cabbage, fresh cilantro

Taken from www.tasteofhome.com/recipes/sweet-sour-pork-wraps/ (may not work)