- PAM® Original No-Stick Cooking Spray
- 2 pounds boneless pork loin roast
- 1/2 cup La Choy® Teriyaki Marinade & Sauce
- 1/4 cup water
- 6 flour tortillas (8 inch)
- 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
- 3/4 cup shredded carrots
- 3/4 cup sliced green onions
|Serving Size||6 servings (1 wrap each)|
- Spray inside of 4-quart slow cooker with cooking spray. Place pork roast, teriyaki marinade and water in slow cooker. Cover; cook on LOW 8 to 9 hours or until meat is tender.
- Remove pork from slow cooker. Pull pork apart into shreds using 2 forks. Add 1/2 cup cooking juices to moisten pork.
- Divide pork between tortillas and top with water chestnuts, carrots and green onions. Wrap tortilla around filling burrito-style. Serve with remaining juices, if desired.
|Amount per Serving|
|% Daily Value*|
|Total fat||9 g||14%|
|Saturated fat||3 g||13%|
|Dietary fiber||2 g||8%|
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The Asian wrap recipe is delicious. I uses stir fry vegatables and steamed rice instead of the wrap glad I did. I would make it again next time I will try with chicken.
I prepared this for my husband, who seems to always crave pork and Asian foods. He was very pleased with this recipe and even I enjoyed it (and I'm not normally a pork lover). Having it as a crock-pot/slow-cooker dish is perfect; I threw everything in and never had to worry about "making" dinner. I omitted the water chestnuts because I have never been a fan, and I added about half a bag of frozen broccoli stir-fry veggies. My husband ate the filling wrapped in tortillas, but I used romaine lettuce leaves. We also topped them with broccoli slaw and matchstick carrots. I really liked having the crunch of the veggies against the tender meat. Since I have younger children who can't really manipulate wraps without making a mess, I served their meat and vegetables over steamed rice. They were big fans!
After having lived in the south for nearly a decade pulled or shredded pork has become a staple in our household. Mixing up the flavors for a simple shredded pork made this recipe a welcome choice to check out. We like to buy our meat in bulk, portion it out and freeze it to use whenever we need it. I'll normally pick up an entire pork loin and break it down into two pound roasts, so when prepping this dish I don't think it even took me half the prep time. When I was shopping for the rest of the ingredients I picked up a bag of broccoli slaw, rather than some carrots. I mixed the diced green onions in with the slaw then tossed together with a few ladle fulls of the cooking liquid. Also, being diabetic, tortillas tend to wreck havoc on my blood sugar. So rather than serve the pork in them I picked up some butter lettuce and made wraps instead. The tender pork, flavorful sauce and the crunch from the water chestnuts and shredded vegetables was a fun and satisfying meal.