Slow Cooker Ginger Pork Wraps |
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 quartDirections
- 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.
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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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!
Cass | November 23, 2010 at 9:59 am - §
I made this last night for my husband. It was so easy to make and he liked it. I have now learned I don't care for ginger and next time will probably leave it out. I used a garlic hoisin sauce instead.