Slow Cooker Pulled Pork Wrap

Name: Slow Cooker Pulled Pork Wrap
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 4½ lbs (2040 g) pork shoulder, boneless, trimmed of excess fat, left whole; 1 whole (180 g) yellow onion, large, halved; 4 cloves (20 g) garlic cloves, minced; 1 cup (240 ml) beef or chicken broth; 3 tbsp (45 ml) apple cider vinegar; 2 tbsp (28 g) packed brown sugar; 2 tsp (5 g) smoked paprika; 1 tsp (2 g) freshly ground black pepper; 1½ tsp (9 g) kosher salt; 1½ cups (360 ml) barbecue sauce (your favorite style); 6 whole (360 g) large flour tortillas (10-inch); 3 cups (360 g) prepared coleslaw mix (or shredded cabbage and carrots), dressed with vinegar, salt, and a touch of sugar or mayo; ¾ cup (180 ml) dill pickle slices or spears; ¼ cup (10 g) fresh cilantro or sliced green onions, fresh, chopped (optional)

From the MyKitchenBank Kitchen

Tender, fall-apart pulled pork cooked low and slow, dressed in tangy barbecue sauce and served in warm tortillas with cool coleslaw, sharp pickles, and fresh garnishes. Perfect for casual meals, game day, or feeding a crowd—the pork can be made hours ahead.

Prep: 15 min
Cook: 8 hr
Wait: 10 min
Total: 8 hr 25 min
Makes: 6 wraps (about 1½ cups pulled pork and toppings per wrap)

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Ingredients

6 servings

4½ lbs (2040 g) pork shoulder, boneless, trimmed of excess fat, left whole
1 whole (180 g) yellow onion, large, halved
4 cloves (20 g) garlic cloves, minced
1 cup (240 ml) beef or chicken broth
3 tbsp (45 ml) apple cider vinegar
2 tbsp (28 g) packed brown sugar
2 tsp (5 g) smoked paprika
1 tsp (2 g) freshly ground black pepper
1½ tsp (9 g) kosher salt
1½ cups (360 ml) barbecue sauce (your favorite style)
6 whole (360 g) large flour tortillas (10-inch)
3 cups (360 g) prepared coleslaw mix (or shredded cabbage and carrots), dressed with vinegar, salt, and a touch of sugar or mayo
¾ cup (180 ml) dill pickle slices or spears
¼ cup (10 g) fresh cilantro or sliced green onions, fresh, chopped (optional)

Equipment (7)

6-quart slow cooker
Sharp knife or meat shredding forks
Large mixing bowl
Medium mixing bowl
Tongs or two forks
Shallow bowls for toppings
Large flour tortillas (10-inch or larger)

Steps

Before you start

Trim excess fat from the pork shoulder, leaving a thin cap for flavor and moisture
Have all your toppings and garnishes prepped and chilled before the pork is ready to shred
Use a 6-quart slow cooker; a smaller cooker may cook faster and yield less tender results

1
Season the pork
- Pat the pork shoulder dry with paper towels.
- In a small bowl, combine smoked paprika, black pepper, and kosher salt.
- Rub this mixture all over the pork shoulder, working it into all surfaces.
- This creates a flavorful crust.
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Ready when: Pork is evenly coated with spices on all sides
Tip: Don't skip patting the pork dry—it helps the spice rub stick and promotes browning
2
Layer the slow cooker
- Place the halved onion on the bottom of your 6-quart slow cooker.
- Set the seasoned pork on top, rounded side up.
- Scatter minced garlic around and on top of the pork.
- Pour the beef or chicken broth and apple cider vinegar around (not over) the meat.
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Ready when: Pork is positioned in the slow cooker with liquid around the base
Tip: Keep the pork out of direct contact with liquid; it will release its own as it cooks
3
Cook on low
- Cover the slow cooker and set to LOW.
- Cook for 8 hours (or up to 10 hours for extra-tender results).
- The pork should shred easily with a fork when done.
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Ready when: Pork shreds easily with two forks or your fingers; internal temperature is 190°F (88°C)
Tip: Resist lifting the lid frequently—each opening adds 15–20 minutes to cooking time
4
Shred the pork
- Transfer the pork to a large cutting board or bowl.
- Discard the cooked onion halves.
- Using two forks, a meat shredder, or your hands (wearing heat-resistant gloves), pull the pork into bite-sized shreds, breaking apart any large chunks.
- The meat should fall apart easily.
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Ready when: Pork is shredded into uniform, bite-sized pieces with no large chunks remaining
Tip: Reserve about 1 cup of the cooking liquid to thin the sauce if it's too thick
5
Combine sauce ingredients
- In a medium bowl, whisk together the barbecue sauce and brown sugar.
- Taste and adjust the sweetness or smokiness to your preference.
- You can add a splash of the reserved cooking liquid if the sauce seems too thick.
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Ready when: Sauce is smooth, well-mixed, and coats the back of a spoon
Tip: Taste the sauce before adding it to the pork—it's easier to adjust now than after everything is mixed
6
Dress the pulled pork
- Pour the sauce mixture into the shredded pork and stir well, using two forks or a wooden spoon to break up any remaining clumps and coat all the meat evenly.
- The pork should be moist but not swimming in sauce.
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Ready when: Pork is evenly coated in sauce with a glossy appearance
Tip: If the mixture is too wet, let it sit uncovered for 5–10 minutes to allow some liquid to evaporate
7
Warm the tortillas
- Working with two tortillas at a time, wrap them in a damp paper towel and microwave for 20–30 seconds until warm and pliable.
- Alternatively, heat them one by one in a dry skillet over medium heat for about 15 seconds per side.
- Keep them stacked and covered with a clean kitchen towel to stay warm.
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Ready when: Tortillas are warm, soft, and pliable, not cracked or brittle
Tip: Warm tortillas just before serving—they'll stay pliable and won't dry out
8
Assemble the wraps
- Place a warm tortilla on a flat surface.
- Spoon about ¼ cup of pulled pork slightly off-center on the tortilla.
- Top with a generous handful of dressed coleslaw (about ½ cup), a few pickle slices, and a sprinkle of fresh cilantro or green onions if using.
- Leave about 2 inches clear on all edges for folding.
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Ready when: Wraps are evenly filled with pork and toppings but not overstuffed
Tip: Don't overfill—too much filling will cause the wrap to split or be messy to eat
9
Fold and serve
- Fold the bottom edge of the tortilla up over the filling, then fold in the two sides, and finally roll the top edge down to enclose the filling.
- If you prefer an open-faced wrap, skip the rolling and serve it as a fold-over.
- Serve immediately while warm.
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Ready when: Wraps are rolled or folded securely and ready to eat
Tip: For easier wrapping, position ingredients in a line down the center rather than scattered

Good to know

Tips

For maximum tenderness and easy shredding, cook the pork for the full 8–10 hours on LOW rather than using HIGH. High heat will cook it faster but the meat may be less tender and more prone to drying out.
The onion halves at the bottom of the slow cooker elevate the pork slightly, allowing heat to circulate underneath and cook it more evenly. Don't skip this step.
Prep your coleslaw and toppings ahead of time (up to 2 hours before serving) but dress the coleslaw no more than 1–2 hours before assembly so it stays crisp.
If you're serving a crowd, set up a wrap station with the warm pork, tortillas, coleslaw, pickles, and herbs in separate bowls so guests can build their own wraps to their liking.

Make ahead

The pulled pork can be made 2–3 days ahead. Store it in the sauce in an airtight container in the refrigerator. Reheat gently in a pot over low heat or in the slow cooker on WARM, stirring occasionally and adding a splash of broth if it has thickened too much. The coleslaw should be made fresh the day of serving or no more than a few hours ahead to maintain its crunch.

Storage & reheating

Room temperature (wrapped): not recommended due to food safety. Refrigerator: store the pulled pork in sauce in an airtight container for up to 3 days. Reheat gently over low heat. Store coleslaw separately for up to 2 days. Freezer: pulled pork in sauce freezes well for up to 3 months in an airtight, freezer-safe container; thaw overnight in the refrigerator and reheat gently. Do not freeze the coleslaw or tortillas.

Substitutions

barbecue sauce (your favorite style) → homemade barbecue sauce or regional style (mustard-based, vinegar-based, or spicy). Different regional styles will change the final flavor profile; use about the same volume. You can also mix two types for a custom blend.
prepared coleslaw mix (or shredded cabbage and carrots) → shredded red cabbage, green cabbage, or a mix of both, dressed with a simple vinaigrette or mayo-based dressing. Fresh cabbage allows you to control the dressing's flavor and sweetness. Make sure to dress it 30 minutes to 1 hour before serving so it can soften slightly.
large flour tortillas (10-inch) → corn tortillas, soft taco-size flour tortillas, or whole-wheat tortillas. Corn tortillas are more delicate and may require a bit more care when rolling; warm them in a dry skillet just before use. Whole-wheat adds fiber but will feel heavier.
dill pickle slices or spears → fresh cucumber slices, jalapeños, or pickled onions. Any crisp, tangy element works; adjust the quantity based on how sharp you want the wrap to taste. Jalapeños add heat; use about ¼ cup sliced.