Smoky Pulled pork wraps
6 Farrah’s Smoky Chipotle Wraps
Farrah’s Burrito Spice Mix
Kidney beans, drained and rinsed
2 ½ cups BBQ sauce
½ cup apple cider vinegar
2 Tbsp brown sugar
1 finely chopped onion
2 crushed cloves of garlic
1 tsp black pepper
1 tsp salt
Green and purple cabbage, shredded
1 carrot, grated
½ cup mayonnaise
Place the pork shoulder, spice mix and the sauce ingredients in a slow cooker on high for 6-8 hours. When the pork is cooked and the meat effortlessly falls apart take the shoulder out of the slow cooker and shred the pork.
Combine all the slaw ingredients in a bowl.
Assemble the pork in the Farrah’s Smoky Chipotle Wraps, and top with the slaw, pickles and the kidney beans (or other toppings of your choice).