Slow Cooker Pulled Pork Wraps with Tangy Buttermilk Coleslaw
Tender slow-cooked pork shoulder transforms into smoky pulled pork that's perfect for casual family dinners or game day gatherings. The meat cooks low and slow in barbecue sauce until it falls apart easily, developing deep savory flavors. A crisp buttermilk coleslaw adds refreshing crunch and tangy contrast to the rich pork. These wraps offer a complete meal in a handheld format that's both satisfying and easy to serve to a crowd. The combination of sweet barbecue sauce and zesty coleslaw creates the perfect balance of flavors.
Ingredients
- 1 boneless pork roast (4 lb)chicken thighs1:1chickengluten-free
use boneless thighs
- 1 bottle (18 oz) barbecue sauce
- ½ head green cabbage, shredded
- 2 large carrots, shredded (1 cup)
- ¾ cup mayonnaise
- ½ cup buttermilk
- 3 tablespoons sugar
- 1 ½ tablespoons white wine vinegar
- 1 tablespoon lime juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon onion powder
- ¼ teaspoon ground mustard
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 package (11 oz) Old El Paso Flour Tortillas for Burritos (8 Count)
Instructions
- 1
Place pork in slow cooker and pour barbecue sauce over top
- 2
Cover and cook on low heat setting for 9 to 10 hours
- 3
Thirty minutes before pork is done, toss cabbage and carrots in large bowl
- 4
Whisk together mayonnaise, buttermilk, sugar, vinegar, lime juice, mustards, onion powder, salt and pepper until sugar dissolves
- 5
Pour dressing over cabbage mixture and toss until coated
- 6
Transfer cooked pork to bowl and shred using two forks
- 7
Skim fat from barbecue sauce liquid in slow cooker and pour over shredded pork
- 8
Stir in additional barbecue sauce if desired
- 9
Spoon about 1/3 cup pork mixture onto tortillas
- 10
Top with about 1/3 cup coleslaw and roll up
Tips
Skim excess fat from the cooking liquid before mixing with shredded pork for a cleaner flavor and better texture.
Make coleslaw ahead of time and refrigerate - the flavors develop and improve after sitting for at least 30 minutes.
Use a slotted spoon when serving the pork to avoid making wraps too soggy from excess sauce.
Good to Know
Refrigerate assembled wraps for up to 2 days. Store pork and coleslaw separately for up to 4 days.
Pork can be cooked up to 2 days ahead. Coleslaw improves when made several hours in advance.
Serve immediately after assembly to maintain tortilla texture and prevent sogginess.
Common Mistakes
Don't skip skimming fat from cooking liquid to avoid greasy wraps.
Avoid overfilling wraps to prevent tearing and messy eating.
Don't make wraps too far ahead as tortillas will become soggy.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I use a different cut of pork?
Yes, pork shoulder or Boston butt work well. Avoid lean cuts like tenderloin as they will dry out during long cooking.
What if I don't have buttermilk?
Mix 1/2 cup regular milk with 1/2 tablespoon white vinegar or lemon juice. Let sit 5 minutes before using.
How long will leftovers keep?
Cooked pork keeps 3-4 days refrigerated. Coleslaw stays fresh 2-3 days. Store components separately for best quality.