Slow Cooker Ginger Pork Wraps

300 Slow Cooker Favorites
Robert Rose (2007)
ChaptersIndigo.ca
Amazon.ca

These wraps combine the flavors of sweet-and-sour pork with crisp vegetables. Everyone will be asking for seconds.

Ingredients

1⁄4 cup hoisin sauce 50 mL
3 tbsp grated gingerroot 45 mL
3 tbsp liquid honey 45 mL
1 boneless pork loin rib end (roast [about 21⁄2 lbs/1.25 kg], trimmed of excess fat)
21⁄2 cups shredded cabbage 625 mL
1⁄2 cup shredded carrot 125 mL
3 green onions, finely chopped
2 tbsp rice vinegar
10 to 12 10-inch (25 cm) flour tortillas

Materials

Slow cooker size: 31⁄2 to 6 quart

Directions

In a bowl, combine hoisin sauce, ginger and honey.
Place pork roast in slow cooker stoneware and brush with sauce to coat completely.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until meat is very tender.
Transfer pork to a bowl and, using two forks, pull meat into shreds. Skim fat from sauce. Return meat to slow cooker.
In a bowl, combine cabbage, carrot, green onions and vinegar.
Wrap tortillas in foil and heat in a preheated 350°F (180°C) oven for 10 minutes. To serve, spread about 1⁄3 cup (75 mL) pork mixture down center of each warm tortilla. Top with 1⁄4 cup (50 mL) cabbage mixture. Roll up each tortilla tightly.
Serves 6
Tips
If you are pressed for time, look for pre-packaged coleslaw mix to use in place of the cabbage and carrot (use about 31⁄2 cups/875 mL).

Fresh Gingerroot

There is no need to peel gingerroot before grating. Use a standard kitchen grater with fine holes. Wrap any unused ginger in plastic wrap and freeze. Frozen gingerroot can be grated without defrosting.

Source: 300 Slow Cooker Favorites, published by Robert Rose Inc. 2007
Text copyright 2007 Donna-Marie Pye
Photographs copyright 2007 Robert Rose Inc.

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Comments

Tracy Keleher | January 15, 2009 at 11:32 am - §

I prepared the recipe exactly as explained, without making any adjustments. The meat was fall-of-the-fork tender and wonderfully tasty! I found though that my wrap, all made up, was slightly "dry". I added some mayo but honey mustard or your favourite salad dressing would work too. The next day we had leftovers on big kaiser buns. This was a huge hit with my husband and teenage boys. I'll be making these again!
Lise Robert | February 9, 2009 at 11:37 am - §

Would you happen to be able to publish the nutritional information for the recipies? Thanks!