Salsa Shredded Pork Wraps Recipes

SALT AND SPICE PORK WRAP

Steps:

• Season pork chop with onion salt, cayenne, and pepper. Heat vegetable oil in a skillet over medium heat. Add the pork chop and cook until lightly browned on both sides, about 4 minutes per side. Cut pork chop into 1/4 inch strips, return to the skillet, and cook until no longer pink.
• Smear the center of the tortilla with salsa or guacamole; sprinkle with Cheddar cheese. Place pork strips on top of the cheese and roll tortilla up into a wrap.

HOISIN PORK WRAPS

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.

SALSA VERDE PORK

Steps:

• Heat oil in large Dutch oven over medium-high heat. Brown pork loin in hot oil, 2 to 3 minutes per side.
• Transfer roast to the crock of a slow cooker. Pour green salsa over the pork.
• Cook on Low for 5 hours.
• Shred the pork into strands with two forks; stir with the sauce so the texture is somewhat even. Continue cooking on Low for 1 to 3 hours more.

SHREDDED PORK WITH TOMATO SALSA ON TORTILLA CHIPS

Steps:

• Arrange the tortilla rounds in one layer on baking sheets, cover them with a kitchen towel, and let them stand for 1 hour. In a large heavy skillet fry the rounds in batches in 3/4 inch of 375°F. oil for 30 seconds to 1 minute, or until they are pale golden and bubbling subsides. Transfer the tortilla chips with a slotted spoon to paper towels to drain and season them with salt. The tortilla chips may be made 1 day in advance and kept in an airtight container.
• In a heavy kettle arrange the pork strips in one layer, add enough water to barely cover them, and add the zest, the salt, the scallion, the garlic, and the cumin. Bring the water to a boil and simmer the mixture, covered partially, turning the pork occasionally, for 1 hour, or until the pork is just tender and the water is almost evaporated. Cook the pork, uncovered, over moderately low heat, turning it frequently, for 40 minutes to 1 hour more, or until it is browned well and begins to fall apart. Remove the pork with a slotted spoon from the kettle, discarding the zest, the scallion, and the garlic, and transfer it to paper towels to drain. Let the pork cool and using 2 forks or your fingers shred it. The shredded pork may be made 2 days in advance and kept covered and chilled.
• In a small bowl combine the tomatoes, the onion, the coriander, the jalapeño, the lime juice, and salt and pepper to taste.
• Onto each tortilla chip spoon a heaping teaspoon of the pork and top it with some of the salsa and a coriander sprig.

SHREDDED PORK WRAPS

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.

MEXICAN PORK WRAPS

Steps:

• Toss together the oil and peppers, then cook in a non-stick frying pan for 3 mins until starting to brown. Add the sweetcorn, pork and cumin and stir well. Cook for 2 mins more until the pork and sweetcorn are heated through and starting to turn golden. Season well.
• Heat the tortillas in the microwave for 30 secs to soften. To serve, place the tortillas, pork, avocado and other ingredients on the table and allow everyone to help themselves - pile up the pork and veg in the tortillas, top with avocado and your choice of soured cream, chilli, coriander leaves and lime.

SWEET & SOUR PORK WRAPS

Steps:

• 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.

LEFTOVER SHREDDED PORK WRAPS

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.

LOADED PULLED PORK NACHOS RECIPE BY TASTY

Steps:

• Cook pulled pork according to package directions.
• Add half of the nachos to the bottom of a baking dish. Top with pulled pork, jalapenos, and grated cheese, then top with the remaining nachos.
• Bake for 5-8 minutes or until cheese is nicely melted. If desired, garnish with salsa, sour cream, and/or guacamole.
• Serve.