One two pound boneless pork loin roast, fat trimmed, quartered lengthwise
1 cup hoisin sauce
1 Tbsp freshly grated ginger
6 cups shredded Napa cabbage
1 ½ cups bagged shredded carrots
¼ cup sliced scallions
3 Tbsp rice wine vinegar
1 ½ Tbsp sugar
20 flour tortillas, warmed
Put pork, 1/3 cup hoisin sauce and the ginger in a 3 ½ quart or larger slow cooker. Turn pork to coat.
Cover and cook on low for 6 to 9 hours or until pork is very tender. Turn off cooker. Remove pork to a cutting board and using 2 forks, pull meat into shreds. Return pork to cooker.
Toss cabbage, carrots, scallions, vinegar and sugar in a bowl to mix.
Spread each tortilla with about 1 ½ tsp remaining hoisin sauce. Top with about 1/3 cup cabbage mixture and ¼ cup shredded pork.
26 g protein
59 g carb
3 g fiber
10 g fat
54 mg chol