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Ingredients
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1 (14 ounce) package coleslaw mix, divided
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1 (10 ounce) bag shredded carrots, divided
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6 ounces shiitake mushrooms, sliced
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3 cloves garlic, minced
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¾ cup hoisin sauce, divided
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3 tablespoons reduced-sodium soy sauce
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¾ pound boneless pork loin roast
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12 (6 inch) flour tortillas
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1 bunch green onions, chopped (Optional)
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2 tablespoons sesame oil (Optional)
Directions
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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.
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Shred pork using 2 forks. Add remaining coleslaw mix, carrots, and 1/4 cup hoisin sauce to the slow cooker; stir to combine.
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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.
Cook's Note:
You can use whole-wheat tortillas instead of flour tortillas.
Nutrition Facts (per serving)
240 | Calories |
8g | Fat |
33g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 240 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 2g | 9% |
Cholesterol 16mg | 5% |
Sodium 634mg | 28% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 3g | 12% |
Total Sugars 7g | |
Protein 10g | 19% |
Vitamin C 17mg | 18% |
Calcium 87mg | 7% |
Iron 2mg | 12% |
Potassium 339mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.