Asian Pork Wraps
- 1 of 1 In a bowl, combine 1 tsp each onion powder, ginger and sugar, 1/2 tsp each cumin and allspice and 1/4 tsp each cayenne pepper and salt. Rub 2 1/2 lbs boneless pork loin roast with 1 tsp toasted sesame oil and spice rub. Heat 1 tbsp canola oil in a large skillet over medium-high. Brown pork on all sides, about 3 minutes per side. Transfer to slow cooker. Whisk 1/4 cup hoisin sauce with 1 cup water and pour around pork. Cover and cook on HIGH for 4 1/2 hours or LOW for 6 hours. Remove pork to a bowl. Shred with 2 forks into large pieces and toss with 1/2 cup hoisin sauce. In another bowl, combine 2 tbsp rice vinegar, 1 tsp sugar and 1/2 tsp each salt and pepper. Whisk in 3 tbsp canola oil and 1 tsp toasted sesame oil. Toss with 1 bag (14 oz) coleslaw mix. To serve, microwave 8 large flour tortillas for 30 seconds. If desired, spread each tortilla with a little additional hoisin sauce. Top with slaw and shredded pork. Fold up and serve.
Servings Per Recipe: 8
Per Serving: 4 g fiber, 31 g pro., 737 mg sodium, 443 kcal cal., 20 g Fat, total, 39 g carb.