Directions:
- Cut roast in half. Combine 1/3 cup hoisin sauce and ginger; rub over pork. Transfer to a 3-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 two 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. Yield: 15 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 274.04 Kcal (1147 kJ) | ||
| Calories from fat | 49.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.47g | 8% | |
|---|---|---|---|
| Cholesterol | 60.39mg | 20% | |
| Sodium | 489.45mg | 20% | |
| Potassium | 524.2mg | 11% | |
| Total Carbs | 29.51g | 10% | |
| Sugars | 7.16g | 29% | |
| Dietary Fiber | 2.44g | 10% | |
| Protein | 23.77g | 48% | |
| Vitamin C | 16.9mg | 28% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.3mg | 13% | |
| Calcium | 39.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 147.76 Kcal (619 kJ) | ||
| Calories from fat | 26.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.95g | 8% | |
|---|---|---|---|
| Cholesterol | 32.56mg | 20% | |
| Sodium | 263.9mg | 20% | |
| Potassium | 282.64mg | 11% | |
| Total Carbs | 15.91g | 10% | |
| Sugars | 3.86g | 29% | |
| Dietary Fiber | 1.32g | 10% | |
| Protein | 12.82g | 48% | |
| Vitamin C | 9.1mg | 28% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.3mg | 13% | |
| Calcium | 21.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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