BBQ Ranch Pork Wraps

Salt and pepper pork loin and place in a non-stick spray coated crockpot. Add the garlic, liquid smoke, Worcestershire sauce, lime zest and juice. Cook on low for 8 hours, then remove the meat to a cutting board and use two forks to shred it. Pour the liquid into a small saucepan and add the cornstarch water mixture. Heat to boiling, stirring until thick. Put the meat back into the crockpot. Pour sauce back over the meat and keep warm until serving time, uncovered.

Open the bag of chopped BBQ ranch salad mix. Set aside the tortilla strips and dressing. In a large bowl, mix the salad mix with the bagged coleslaw veggies and carrot shreds. Right before serving, toss the salad with the dressing, adding additional BBQ sauce if it seems too dry for your liking.

On a wheat tortilla, place shredded pork, colby jack cheese, salad mixture and top with tortilla strips. Wrap up and dig in!