Sweet and Sour Pork Wraps

Sweet and Sour Pork Wraps

1 boneless pork shoulder butt roast (3 to 4lbs.)
1 medium onion — chopped
1 cup water
1 cup sweet-and-sour sauce
1/4 cup sherry or chicken broth
1/4 cup reduced-sodium soy sauce
1 envelope onion soup mix
1 tablespoon fresh gingerroot — minced
3 garlic cloves — minced
16 flour tortillas (6in.) — warmed
4 cups shredded cabbage
1/4 cup fresh cilantro — minced

Place roast and onion in a 6-qt. slow cooker. In a small bowl, whisk water, sweet-and-sour sauce, sherry, soy sauce, soup mix, ginger and garlic until blended; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender.Remove meat from slow cooker and when cool enough to handle, shred pork with two forks. Return pork to slow cooker. Using a slotted spoon, spoon about 1/3 cup pork mixture onto the center of each tortilla. Top with 1/4 cup cabbage; sprinkle with cilantro. Fold bottom of tortilla over filling; fold both sides to close.

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