Ingredients
1 boneless pork shoulder butt roast (3 to 4 pounds)1 medium onion, chopped1 cup water1 cup sweet-and-sour sauce1/4 cup sherry or chicken broth1/4 cup reduced-sodium soy sauce1 envelope onion soup mix1 tablespoon minced fresh gingerroot3 garlic cloves, minced16 flour tortillas (6 inches), warmed4 cups shredded cabbage1/4 cup minced fresh cilantro
Preparation
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 until meat is tender, 6-8 hours.
When cool enough to handle, shred pork with 2 forks. To serve, 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.
