The Pioneer Woman Tasty Kitchen
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BBQ Ranch Pork Wraps

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Level: Easy

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Description

BBQ pulled pork couples with a delicious chopped BBQ ranch salad for a fix-it-and-forget-it-supper.

Ingredients

  • 5 pounds Pork Loin
  • 6 cloves Garlic, Pressed
  • 2 Tablespoons Liquid Smoke
  • 4 Tablespoons Worcestershire
  • 1 whole Lime, Zest And Juice
  • 1 Tablespoon Cornstarch Mixed With A Splash Of Cold Water
  • 12 ounces, weight Bag Of Dole Chopped BBQ Ranch Salad Mix
  • 1 cup Bagged Coleslaw Veggie Mix
  • 1 cup Shredded Carrots
  • Extra BBQ Sauce, If Needed
  • 12 whole Tortillas Or Bread Wraps
  • 1 cup Shredded Colby-jack Cheese
  • Salt And Pepper, to taste

Preparation

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!

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