3 T. grated gingerroot
\n3 T. honey
\n2 1\/2 lb. boneless pork loin roast — trimmed of fat
\n1\/4 C. hosin sauce
\n3 C. purchased coleslaw blend
\n2 T. rice vinegar
\n12 whole fat-free flour tortilla — (8-10″) heated<\/p>\n
In 3 1\/2 to 4 qt. slow cooker, combine gingerroot and honey; blend well. Add pork roast; turn to coat with honey mixture. Cover; cook on low setting for 6-8 hrs. Remove roast from slow cooker. With 2 forks, shred pork; return to slow cooker. Stir in hoisin sauce. In med. bowl, combine coleslaw blend and vinegar; toss to mix well. To serve, spread about 1\/3 C. pork mixture down center of each warm tortilla. Top each with 1\/4 C. coleslaw mixture. Roll up each tightly.<\/p>\n
Yield: 12 sandwiches
\nCalories: 242
\nFat: 10g
\nFiber: 6g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 T. grated gingerroot 3 T. honey 2 1\/2 lb. boneless pork loin roast — trimmed of fat 1\/4 C. hosin sauce 3 C. purchased coleslaw blend 2 T. rice vinegar 12 whole fat-free flour tortilla — (8-10″) heated In 3 1\/2 to 4 qt. slow cooker, combine gingerroot and honey; blend well. Add pork roast; turn to coat with honey mixture. Cover; cook on low setting for 6-8 hrs. Remove roast from slow cooker. With 2 forks, shred pork;…<\/p>\n