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Hoisin Pork Wraps

 Hoisin Pork Wraps
This flavorful pork with its tasty slaw is fun to serve at a buffet because it lets guests make their own wraps. Even my grandchildren like it. —Linda Woo, Derby, Kansas
15 ServingsPrep: 25 min. Cook: 7 hours


  • 1 boneless pork loin roast (3 pounds)
  • 1 cup hoisin sauce, divided
  • 1 tablespoon minced fresh gingerroot
  • 6 cups shredded red cabbage
  • 1-1/2 cups shredded carrots
  • 1/4 cup thinly sliced green onions
  • 3 tablespoons rice vinegar
  • 4-1/2 teaspoons sugar
  • 15 flour tortillas (8 inches), warmed


  • Cut roast in half. Combine 1/3 cup hoisin sauce and ginger; rub over
  • pork. Transfer to a 3-qt. slow cooker. Cover and cook on low for 7-8
  • hours or until pork is tender.
  • Meanwhile, in a large bowl, combine the cabbage, carrots, onions,
  • vinegar and sugar. Chill until serving.
  • Shred meat with two forks and return to the slow cooker; heat
  • through. Place 2 teaspoons remaining hoisin sauce down the center of
  • each tortilla; top with 1/3 cup shredded pork and 1/3 cup coleslaw.
  • Roll up. Yield: 15 servings.
Nutritional Facts: 1 serving equals 314 calories, 8 g fat (2 g saturated fat), 46 mg cholesterol, 564 mg sodium, 37 g carbohydrate, 1 g fiber,

2 of 2

Hoisin Pork Wraps (continued)

Nutritional Facts: 23 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.