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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup(s) hoisin sauce |
3 clove(s) (large) garlic minced |
2 tablespoon(s) dark asian sesame oil |
2 tablespoon(s) reduced-sodium soy sauce |
1 tablespoon(s) cornstarch |
1 bag(s) (16 oz.) shredded coleslaw mix |
1/2 bag(s) (10 oz.) shredded carrots |
3/4 pound(s) boneless pork loin carrots |
12 flour tortillas (6-inch) |
optional: scallion strips |
Directions:
1. Stir together hoisin, garlic, sesame oil, soy sauce and cornstarch; set aside.
2. Place coleslaw mix and carrots into slow cooker. Cut the pork into 1/8-inch-thick slices, then cut each slice in half lengthwise; sprinkle on top of cabbage mixture in slow cooker. Drizzle with 1/4 cup of hoisin sauce mixture. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
3. Remove cover; stir in remaining 1/2 cup hoisin sauce mixture.
4. Heat tortillas according to package directions. Place 1/2 cup pork mixture in center of each tortilla, top with scallion strips, if desired, and roll up.
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