Pulled Pork Wrap or Taco

Typically served in a bun, I thought I'd give this pulled pork a light makeover using flour tortillas and taco shells. You could even go lettuce-only Asian style.

Ingredients:

1 medium onion, sliced

2 1/2 lb pork shoulder

1 tbsp lemon juice

1 cup ketchup

1 cup salsa

3/4 cup cola

1/4 cup brown sugar

1 tsp ground cumin

3 tsps minced garlic

1 tsp red pepper flakes

flour tortillas, taco shells, and/or lettuce leaves to wrap

rice (optional)

Start with putting the sliced onion on the bottom of the crockpot and sit the pork on top. Then mix the rest of the ingredients together for the sauce and pour it over the meat.

Cover and cook on low for 6 hours. Easy peasy right?!

If you want to use a conventional oven use a casserole deep enough so the sauce keeps the meat covered. Then cover and slow cook in a 300°F oven for 3 1/2 hours.

Once the meat is cooked transfer to a plate and shred with forks, discarding the layer of fat from the shoulder. Return the shredded pork to the sauce and keep warm until ready to serve.

Wrap it up in a tortilla with lettuce and rice or skip the tortilla and go gluten-free with just a large lettuce leaf.

Or tuck some into a taco shell! NomNomNom 😋

This recipe serves 6-8