Ingredients
1 boneless pork loin roast (3 pounds)1 cup hoisin sauce, divided1 tablespoon minced fresh gingerroot6 cups shredded red cabbage1-1/2 cups shredded carrots1/4 cup thinly sliced green onions3 tablespoons rice vinegar4-1/2 teaspoons sugar15 flour tortillas (8 inches), warmed
Preparation
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.
