Pork Wraps


  • In a small bowl, combine onion powder, ginger, sugar, cumin, allspice, cayenne pepper and salt. Rub pork with sesame oil, then rub spice mixture into pork.

  • Heat canola oil in a large stainless steel skillet over medium-high heat. Brown pork on all sides, about 3 minutes per side. Transfer to slow cooker. Whisk 1/4 cup of the hoisin sauce with 1 cup water. Pour around pork in slow cooker. Cover and slow cook on HIGH for 41/2 hours or LOW for 6 hours.

  • Remove pork to a large bowl. Shred with 2 forks into large pieces and toss with remaining 1/2 cup hoisin sauce.

  • In a large bowl, combine rice vinegar, sugar, salt and pepper. Whisk in canola oil and sesame oil. Toss with coleslaw mix.

  • To serve, microwave tortillas for 30 seconds or until heated through. Spread each tortilla with a little additional hoisin sauce, if desired. Top with slaw and shredded pork. Fold up and serve.

Nutrition Facts

443 calories; 20 g total fat; 4 g saturated fat; 70 mg cholesterol; 737 mg sodium. 39 g carbohydrates; 4 g fiber; 31 g protein;