Recipe courtesy of Gourmet Magazine

Shredded Pork Wraps with Coleslaw

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  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.