SHSHREDDED PORK WRAPS WITH LEMON COLE SLAW

SHSHREDDED PORK WRAPS WITH LEMON COLE SLAW image

Yield 4 servings

Number Of Ingredients 14

Pork Wraps:
1 med onion, chopped 1 garlic clove, minced
1 T olive oil 2 T cider vinegar
1/4 cup ketchup 2 T ketchup-style chili sauce
2 tsp Worchestershire 1/2 tsp Tabasco
3/4 cup water 8 to 9 inch tortillas or lavash or pitas
One 12 oz. Pork tenderloin, halved crosswise
Lemon Cole Slaw:
2 T. low-fat sour cream 2 T low-fat mayonnaise
1/2 tsp. finely grated lemon zest 1 tsp. sugar
3 T. water 4 tsp. lemon juice
1 lb. Cabbage, thinly sliced (4 cups) 2 carrots, julienned
1 bunch green onion, thinly sliced diagonally (1 cup)
optional: 1/2 cut chopped fresh flat leaf parsley

Steps:

Pork: Cook onion & garlic in oil in a 4 qt heavy pot over medium heat, stirring until golden, about 8 mins. Stir in remaining ingredients except cole slaw & tortillas. Simmer, covered, turning occasionally, until tender, about 45 minutes. Transfer pork to cutting board. (Opt: Puree cooking liquid in blender until smooth & return to pot. Too messy for me - never tried it.) When cool, shred pork lengthwise. Return to sauce. Salt & pepper to taste. Simmer until pork is heated through. (Side Note: I've never tried to make this in the crock pot, but it would probably be a good candidate. You might want to make sure there is enough liquid to keep it cooking all day.) Cole Slaw: Whisk together sour cream, mayo, zest, lemon juice, sugar, water, salt & pepper in a large bowl, until sugar is dissolved. Add cabbage, carrots, scallions, and parsley. Toss well. Chill, covered, one hour. (Easier method - just use bag of shredded cabbage with carrots; add onion to dressing mix, if desired.) Per serving: For wrap: about 339 calories, 8 gr fat. For coleslaw: 61 cals, 2 gr fat.