Making in the Kitchen: Hoisin Pork Wraps

So I’ve got another good slow cooker recipe for you! This one was brought to me by my good pal, Amy. This was my first time making it, so I wasn’t really sure how it would turn out.  I’d say the most of my time in preparation was spent shredding the cabbage. So if you can get it pre-shredded at your grocery store, I’d recommend it.  The combination of the Asian flavored pork with the sweet slaw on top was divine, and for me, quite different from anything I’ve ever made.  This was yummy on a whole wheat wrap, but I suppose you could put it on a bun as well.

You will need the following:

  • 1 boneless whole pork loin roast (about 3 lb.)
  • 1 c. hoisin sauce, divided
  • 1 T. minced fresh ginger root (I had to use ground)
  • 6 c. shredded red cabbage
  • 1-1/2 c. shredded carrots
  • 1/4 c. thinly sliced green onions
  • 3 T. rice vinegar
  • 4-1/2 t. sugar
  • 15 tortillas warmed up

Mix 1/3 cup of the hoisin sauce with the ginger.  cut your roast in half, rub each with the hoisin mixture and place  in the crock pot.  Cook this on low for 6-7 hours or until you are able to shred it easily with a fork.

Meanwhile, dice up all your veggies and mix them together in a big bowl.  Add the vinegar and sugar and chill until serving.  It’ll feel like you’re not putting enough vinegar and sugar in, but don’t worry about it.  It’s just right.

So when your pork is all shredded, you’re ready to go!  Drizzle a little line of hoisin down in the center of your wrap.  Then put equal amounts of pork and slaw on top.  About 1/3 cup works pretty well.  I was fully prepared for my kids to rebel against the “purple stuff in there”.  But after I talked the into taking a bite, they actually like it! Even my 2-year-old.  Give this one a whirl.  It’s going to be a keeper in my recipe book.  Thanks Amy!!!!