This dish has been a family favorite for years! This simple slow cooker Shredded Pork Roast served with steamed rice, a fresh green garden salad, roasted tortillas, and ranch dressing is one of our all-time favorite suppers!
I’m not even sure exactly how I invented it — probably one Sunday when groceries were low and I needed to pull something together for the family.
Before long we were all exclaiming how much we loved this easy dinner idea.
It’s so good I sometimes imagine putting it on the menu at my dream restaurant someday. (A girl can dream!)
Table of Contents
How To Make Shredded Pork Roast Wraps
Start with a small 2–3 pound pork sirloin tip roast. These roasts are tender and moist when cooked correctly.
If you prefer, place the roast on a rack inside the slow cooker, but it’s not necessary. Season it with 1 teaspoon garlic salt, 1/2 teaspoon coarse black pepper, 1 teaspoon paprika, and 1/2 teaspoon onion powder. Rub the seasonings over the top and sides of the roast. Add 1 cup of water to the bottom of the slow cooker.
Cover and cook on low for 4–6 hours. Slow cookers vary widely, so check the roast at 4 hours. My slow cooker usually needs about 6 hours.
The roast is done when a fork inserted into the center twists easily and the meat begins to pull apart. These little roasts don’t have a lot of fat, so they stay tender if not overcooked. Check at the 4-hour mark to avoid drying it out.
Remove the roast and shred it with two forks. Dig in and pull the meat apart — it’s satisfying and a little therapeutic.
Transfer the shredded pork to a serving platter. One of these small roasts gives you plenty of meat, so don’t underestimate it.
I like to serve the pork with a large green salad and a bowl of steamed long-grain white rice.
For the salad I use red leaf lettuce (washed and torn), diced tomatoes, shredded carrots, diced avocado, and grated cheese. I also roast flour tortillas to serve alongside the meal.
To roast tortillas, lay them directly on the stovetop grates and use tongs to flip them as they brown. Tongs are essential — unless you’re trying to burn off fingerprints (tongue in cheek), in which case don’t ask me for tips!
Now for the best part: assemble your shredded pork roast wrap. Start with a roasted tortilla, add pork, a scoop of rice, and some salad. Finish with a generous squirt of ranch dressing — don’t be shy. Roll it up and enjoy.
This recipe is incredibly simple, but the result is flavorful and comforting. You can serve the pork as wraps, burritos, or pile it over a big salad and use the tortilla as a scoop. Leftovers are excellent the next day — warm pork over the leftover salad and rice is surprisingly delicious.
It’s a quick, easy, and tasty dinner that feeds about four to six, depending on portions. Give it a try and see how your family likes it.
Favorite Family Dinner Recipes
- Crock Pot Slow Cooker Meatballs with Sauce
- Grilled Chicken Cordon Bleu
- Easy Chicken Rice Casserole
- Grilled Chicken Fettuccine Alfredo
- World’s Best Lasagna
- Herbed Pork Tenderloin
- Oven Baked BBQ Chicken Legs
Thanks for stopping by. I hope you’ll give this family favorite a try — it’s comforting, simple, and consistently enjoyable.
Shredded Pork Roast Wraps
Ingredients
- 1 Swift Premium Pork Sirloin Tip Roast 2–3 pounds
- 1 cup water
- 1 teaspoon garlic salt
- 1/2 teaspoon coarse black pepper
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- large green salad
- bowl of cooked white rice
- ranch dressing
- flour tortillas
Instructions
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Place the roast in the crock pot. Sprinkle garlic salt, onion powder, coarse black pepper, and paprika over the top and rub the seasonings in.
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Pour 1 cup of water into the bottom of the slow cooker.
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Cover and cook on low for 4–6 hours, checking at 4 hours. Test doneness by inserting a fork into the center and twisting; the meat should pull apart easily when it’s done.
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Shred the roast with two forks and place the pork on a platter.
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Roast the tortillas over an open flame until lightly browned, turning with tongs as needed.
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Serve the shredded pork with the green salad, steamed white rice, and roasted tortillas.
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Assemble wraps by layering meat, salad, and rice in a tortilla, top with ranch dressing, roll up, and enjoy.
Nutrition
Calories: 145kcal
Carbohydrates: 21g
Protein: 7g
Fat: 3g
Saturated Fat: 1g
Polyunsaturated Fat: 3g
Cholesterol: 13mg
Sodium: 362mg
Fiber: 1g
Sugar: 1g