How to Make Slow Cooker BBQ Pork Wraps

Ingredients

• 1 medium onion, sliced into thick rings
• 1 (3½-pound) boneless pork shoulder roast
• 5 cloves garlic, sliced
• 2 tablespoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon fresh ground black pepper
• 1 teaspoon fine sea salt
• 2 teaspoons liquid smoke
• 3 cups chicken bone broth, store-bought or homemade

• 20 large Boston lettuce leaves or 10 Zucchini Tortillas, for wrapping

• Shredded red cabbage
• Sliced or halved olives
• Halved or quartered cherry tomatoes

1. Place the sliced onion in the bottom of a 4-quart slow cooker. Place the pork roast on top of the onion. Then add the garlic, spices, salt, liquid smoke, and broth. Cover and cook on low until the center of the meat reaches 160°F (tested with a meat thermometer), about 8 hours.
2. Transfer the meat to a cutting board and shred using two forks. Dice the cooked onion and mix into the shredded pork.
3. Serve in lettuce leaves or Zucchini Tortillas with the toppings of your choice.
4. Store leftovers in an airtight container in the refrigerator for up to 4 days.