Thursday, May 29, 2014

1 boneless pork roast (4 lb)
1 bottle (18 oz.) barbecue sauce

Coleslaw Ingredients~
1/2 head green cabbage, shredded
2 large carrots, shredded (1 cup)
3/4 cup mayonnaise
1/2 cup buttermilk
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1 tablespoon lime juice
1/2 teaspoon Dijon mustard
1/4 teaspoon onion powder
1/4 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
24 (8-inch) Flour tortillas for Burritos

Place pork in a 4 quart slow cooker, pour barbecue sauce over top. Cover and cook on low for 9 to 10 hours. A half hour before the pork is done prepare the coleslaw. In a large bowl, toss cabbage and carrots until mixed well. In a small bowl, mix the remaining ingredients (except for the tortillas) with a whisk until sugar is dissolved. Pour over cabbage mixture and toss until coated. Transfer the pork roast to bowl. Using 2 forks, skim the fat off the surface of the barbecue sauce liquid in slow cooker. Pour it over the shredded pork, stirring in more barbecue sauce, if desired. Using a slotted spoon, move about 1/3 cup of pork mixture over tortillas, then top with about 1/3 cup of coleslaw, roll up and enjoy!


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