2 cup hoisin sauce
3 large cloves garlic, minced
2 tablespoons dark Asian sesame oil
2 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
1 bag (16 ounces) shredded coleslaw mix
1/2 bag (10 ounces) shredded carrots
3/4 pound boneless pork loin chops
12 flour tortillas (6-inch)
Scallion strips (optional)
Stir together hoisin, garlic, sesame oil, soy sauce and cornstarch; set aside.
Place coleslaw mix and carrots into slow cooker. Cut the pork into 1/8-inch-thick slices, then cut each slice in half lengthwise; sprinkle on top of cabbage mixture in slow cooker. Drizzle with 1/4 cup of hoisin sauce mixture. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Remove cover; stir in remaining 1/2 cup hoisin sauce mixture.
Heat tortillas according to package directions. Place 1/2 cup pork mixture in center of each tortilla, top with scallion strips, if desired, and roll up.
We wrapped it in flour tortillas and then over mashed potatoes.
K really liked it. E, not as much. I liked it, L thought it would be good over rice too with some veggies.