Best Shredded Pork Wraps With Lemon Coleslaw Recipes

HOISIN PORK WRAPS

Hoisin Pork Wraps image

This flavorful pork with its tasty slaw is fun to serve at a buffet because it lets guests make their own wraps. Even my grandchildren like it. -Linda Woo, Derby, Kansas

Provided by Taste of Home

Categories Dinner

Time 7h25m

Yield 15 servings.

Number Of Ingredients 9

Ingredients

1 boneless pork loin roast (3 pounds)
1 cup hoisin sauce, divided
1 tablespoon minced fresh gingerroot
6 cups shredded red cabbage
1-1/2 cups shredded carrots
1/4 cup thinly sliced green onions
3 tablespoons rice vinegar
4-1/2 teaspoons sugar
15 flour tortillas (8 inches), warmed

Steps:

Cut roast in half. Combine 1/3 cup hoisin sauce and ginger; rub over pork. Transfer to a 4 or 5-qt. slow cooker. Cover and cook on low for 7-8 hours or until pork is tender., Meanwhile, in a large bowl, combine the cabbage, carrots, onions, vinegar and sugar. Chill until serving., Shred meat with 2 forks and return to the slow cooker; heat through. Place 2 teaspoons remaining hoisin sauce down the center of each tortilla; top with 1/3 cup shredded pork and 1/3 cup coleslaw. Roll up.

Nutrition Facts : Calories 314 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 564mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

SLOW-COOKER PULLED PORK WRAPS WITH COLESLAW

Slow-Cooker Pulled Pork Wraps with Coleslaw image

Looking for a slow cooked dinner? Make these tasty wraps with pork roast cooked in barbecue sauce, mixed with delicious homemade coleslaw and spooned into Old El Paso® flour tortillas.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 9h45m

Yield 24

Number Of Ingredients 15

Ingredients

1 boneless pork roast (4 lb)
1 bottle (18 oz) barbecue sauce
1/2 head green cabbage, shredded
2 large carrots, shredded (1 cup)
3/4 cup mayonnaise
1/2 cup buttermilk
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1 tablespoon lime juice
1/2 teaspoon Dijon mustard
1/4 teaspoon onion powder
1/4 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
24 (8-inch) Old El Paso™ flour tortillas for Burritos

Steps:

Place pork in 3 1/2- to 4-quart slow cooker; pour one bottle barbecue sauce over top. Cover; cook on Low heat setting 9 to 10 hours.
Thirty minutes before pork is done, in large bowl, toss cabbage and carrots until mixed. In small bowl, mix remaining ingredients except tortillas with whisk until sugar is dissolved. Pour over cabbage mixture; toss until coated.
Transfer pork roast to bowl. Shred pork, using 2 forks. Skim fat off surface barbecue sauce liquid in slow cooker; pour over shredded pork. Stir in more barbecue sauce, if desired.
Using slotted spoon, spoon about 1/3 cup pork mixture over tortillas. Top with about with about 1/3 cup coleslaw; roll up.

Nutrition Facts : Calories 360, Carbohydrate 35 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 10 g, TransFat 1/2 g