BBQ Ranch Pork Wraps

  BBQ Pulled Pork couples with a delicious Chopped BBQ Ranch Salad Mix, for a “fix it and forget it”, supper.

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Ingredients

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

Preparation

FOR THE MEAT:
Salt and pepper pork loin and place in sprayed crockpot.
Add liquid smoke, Worcestershire sauce, lime zest and juice.
Cook on low for 8 hours, then shred.
Pour off liquid into small sauce pan and add in cornstarch water mixture. Heat to boiling, stirring until thick.
Pour back over meat and keep warm until serving time, uncovered.

FOR THE SALAD MIX:
Set aside tortilla strips and dressing. In a large bowl, mix salad mix with 1 cup of coleslaw and 1 cup of carrot shreds. Right before serving, toss with dressing, adding additional BBQ sauce if it seems to dry for your liking.

TO ASSEMBLE:
On a wheat tortilla, place shredded pork, colby jack cheese, salad mixture and top with the tortilla strips that come included in the salad kit. Wrap up and dig in!

Hugs, T

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