Ingredients
3
tablespoons grated gingerroot
3
tablespoons honey
1
(2 1/2-lb.) boneless pork loin roast, trimmed of fat
1/4
cup hoisin sauce
3
cups purchased coleslaw blend
2
tablespoons rice vinegar
12
(8 to 10-inch) flour tortillas, heated
Preparation
In 3 1/2 to 4-quart slow cooker, combine gingerroot and honey; blend well. Add pork roast; turn to coat with honey mixture.
Cover; cook on low setting for 6 to 8 hours.
Remove roast from slow cooker. With 2 forks, shred pork; return to slow cooker. Stir in hoisin sauce.
In medium bowl, combine coleslaw blend and vinegar; toss to mix well.
To serve, spread about 1/3 cup pork mixture down center of each warm tortilla. Top each with 1/4 cup coleslaw mixture. Roll up each tightly.
