Ingredients
12
12 servings
- •1 (14 ounce) package coleslaw mix, divided
- •1 (10 ounce) bag shredded carrots, divided
- •6 ounces shiitake mushrooms, sliced
- •3 cloves garlic, minced
- •¾ cup hoisin sauce, divided
- •3 tablespoons reduced-sodium soy sauce
- •¾ pound boneless pork loin roast
- •12 (6 inch) flour tortillas
- •1 bunch green onions, chopped (Optional)
- •2 tablespoons sesame oil (Optional)
Instructions
- Place 1/2 of the coleslaw mix and 1/2 of the carrots in a slow cooker. Add mushrooms; toss to combine. Stir in garlic. Add 1/2 cup hoisin sauce and soy sauce and stir to combine. Place pork on top of vegetables. Cover and cook on Low until pork is fork-tender, 4 to 5 hours.
- Shred pork using 2 forks. Add remaining coleslaw mix, carrots, and 1/4 cup hoisin sauce to the slow cooker; stir to combine.
- Heat tortillas on a skillet over medium-high heat, about 10 seconds per side. Divide pork mixture among tortillas. Top with green onions and sesame oil.
Nutritional Facts
Per 12 servings
- Calories: 240
- Carbohydrate: 33g
- Fat: 8g
- Fiber: 3g
- Protein: 10g
- Sugar: 7g
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