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Shredded Pork Wraps with Fruited Coleslaw

Author/Submitted by: The Low Carb Luxury Newsletter: Volume III / Number 15: August 13, 2002, http://www.lowcarbluxury.com/newsletter/lclnewsvol03-no15-pg6.html
Servings: 4
Categories: Haven't Tried / Low-Carb / Pork / Salads

Ingredients:
1  medium  onion, chopped
1    garlic clove, minced
1  tablespoon  olive oil
2  tablespoons  cider vinegar
1/4  cup  low-carb ketchup
2  tablespoons  chili sauce
2  teaspoons  Worcestershire sauce
1  teaspoon  tabasco sauce
3/4  cup  water
1/2  teaspoon  salt
1/4  teaspoon  black pepper
12  ounces  pork tenderloin, halved, crosswise
4    low carb tortillas (LaTortilla Brand), optional

---Fruited Coleslaw---
2  tablespoons  sour cream
2  teaspoons  mayonnaise
1/2  teaspoon  lemon zest, finely grated
2  teaspoons  fresh lemon juice
2  teaspoons  pineapple fruit spread, sugar-free or low-sugar
1  packet  Splenda
3  tablespoons  water
1/4  teaspoon  salt
1/8  teaspoon  black pepper
1  pound  cabbage, thinly sliced (4 cups)
1  cup  scallions, thinly sliced diagonally
1/2  cup  fresh parsley, chopped

Directions:
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, tortillas, and coleslaw. Simmer, covered, for 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 tortillas and top with some coleslaw, then wrap tortilla around to form a cone.

4. Fruited Coleslaw: Whisk together sour cream, mayonnaise, zest, lemon juice, pineapple fruit spread, Splenda, water, salt, and pepper in a large bowl until well mixed. Add cabbage, scallions, and parsley and toss well. Chill, covered, 1 hour to allow flavors to develop. Season with salt and pepper.

Cooks' note: Shredded pork in sauce can be made 1 day ahead and chilled, covered. Reheat before using. Also, original recipe used Keto brand ketchup and pineapple fruit spread, but they are no longer in business.


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