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pork boneless loin roast
flour tortillas, (8 to 10 inches in diameter), warmed
Remove fat from pork. Mix gingerroot and honey in 3 1/2-4 quart slow cooker. Add pork;turn to coat with honey mixture.
Cover and cook on low heat setting for 6-8 hours or until pork is tender.
Remove pork from slow cooker. Use two forks to shred pork; return to slow cooker. Stir in hoisin sauce.
Toss coleslaw mix and vinegar until well mixed. Spread about 1/3 cup pork mixture down center of each tortilla. Top each with 1/4 cup coleslaw mixture; roll up tightly. Makes 12 wraps.