Shredded Pork Wraps and Lemon Coleslaw

By Merichef342

Ingredients

• 1 medium onion, chopped
• 1 clove garlic
• 1 tablespoon olive oil
• 2 Tablespoons cider vinegar
• 1/4 cup ketchup
• 2 tablespoons chili sauce, ketchup style
• 2 Teaspoons Worcestershire sauce
• 1 teaspoon tabasco sauce
• 3/4 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 12 ounces pork tenderloin
• 4 whole tortillas, whole wheat 96% fat free flour
• 2 teaspoons light sour cream
• 2 teaspoons light mayonnaise
• 1/2 teaspoon grated lemon zest
• 4 teaspoons fresh lemon juice
• 1 teaspoon sugar
• 3 tablespoons water
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound green cabbage leaf, thinly sliced
• 2 whole carrots, cut into strips
• 1 bunch scallion, sliced
• 1/2 cup flat leaf parsley

Preparation

Step 1

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. Purée 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.

4. coleslaw: Whisk together sour cream, mayonnaise, zest, lemon juice, sugar, water, salt, and pepper in a large bowl until sugar is dissolved. Add cabbage, carrots, scallions, and parsley and toss well. Chill, covered, 1 hour to allow flavors to develop. Season with salt and pepper.