Shredded Pork Wraps with Coleslaw

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 2 tablespoons cider vinegar
  • 1/4 cup ketchup
  • 2 tablespoons ketchup-style chili sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 3/4 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (12-ounce) pork tenderloin, halved crosswise
  • 2 (10 by 9-inch) sheets Middle Eastern–style soft flatbread such as lavash, halved crosswise, or 4 (8 to 9-inch) flour tortillas
  • 2 cups store-bought coleslaw
Directions
  • Cook onion and garlic in oil in a 3 to 4-quart heavy pot over moderate heat, stirring, until golden, about 8 minutes. Stir in remaining ingredients except pork, lavash, and coleslaw and simmer, covered, 10 minutes. Add pork and simmer, covered, turning occasionally, until tender, about 45 minutes.

  • Transfer pork with tongs to a cutting board. Puree cooking liquid in a blender until smooth (use caution when blending hot liquids) and return to pot. When pork is cool enough to handle, shred lengthwise with your fingers or 2 forks and add to sauce. Simmer, stirring, just until pork is heated through.

  • Divide shredded pork among pieces of lavash and top with some coleslaw, then wrap lavash around to form a cone.

  • Cook's note: Shredded pork in sauce can be made 1 day ahead and chilled, covered. Reheat before using.


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