Sweet Onion Slaw Pork Wraps Recipes
SWEET & SOUR PORK WRAPS
We always make these wraps at our family's annual party, and they're a true favorite. The cabbage and cilantro give them tempting texture and flavor. -Andrew DeVito, Hartford, Connecticut
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 8 servings (16 wraps).
Number Of Ingredients 12
Steps:
- Place roast and onion in a 6-qt. slow cooker. In a small bowl, whisk water, sweet-and-sour sauce, sherry, soy sauce, soup mix, ginger and garlic until blended; pour over pork. Cook, covered, on low until meat is tender, 6-8 hours., When cool enough to handle, shred pork with 2 forks. To serve, spoon about 1/3 cup pork mixture onto the center of each tortilla. Top with 1/4 cup cabbage; sprinkle with cilantro. Fold bottom of tortilla over filling; fold both sides to close.
Nutrition Facts : Calories 523 calories, Fat 23g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 1357mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 1g fiber), Protein 36g protein.
HOISIN PORK WRAPS
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
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
SHREDDED PORK WRAPS WITH LEMON COLESLAW
Categories Citrus Garlic Onion Pork Tomato Sauté Dinner Pork Tenderloin Summer Healthy Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Cook onion and garlic in oil in a 3- to 4-quart heavy pot over moderate heat, stirring, until golden, about 8 minutes. Stir in remaining ingredients except pork, lavash, and coleslaw and simmer, covered, 10 minutes. Add pork and simmer, covered, turning occasionally, until tender, about 45 minutes.
- Transfer pork with tongs to a cutting board. Purée cooking liquid in a blender until smooth (use caution when blending hot liquids) and return to pot. When pork is cool enough to handle, shred lengthwise with your fingers or 2 forks and add to sauce. Simmer, stirring, just until pork is heated through.
- Divide shredded pork among pieces of lavash and top with some coleslaw, then wrap lavash around to form a cone.
SLOW-COOKER PULLED PORK WRAPS WITH COLESLAW
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
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
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