In an effort to get myself and my house more organized for “back-to-school” madness, I signed myself up for the Canadian Family Magazine “Clutter Control Bootcamp”, which lead me to also sign up for their “slow-cooker challenge.” It’s a pretty simple challenge – they e-mail me 4 – 5 slow-cooker recipes each week and I have to make at least one. The recipes are all simple, with minimal steps and easy to find ingredients – perfect for a busy weeknight meal, after you’ve been running around all day. I decided to make the Ginger Pork Wraps for week 1 challenge. They were a hit – I had everything prepped and in the slow-cooker in 5 min, and the kids even loved them. This was a hit all around, and I’m already looking forward to this week’s challenge. Don’t ask how the clutter control bookcamp is going…
- 1/4 cup hoisin sauce
- 3 tbsp grated ginger root
- 3 tbsp liquid honey
- 1 boneless pork shoulder roast (about 2 1/2 lbs)
- 1/2 cup shredded carrots
- 2 1/2 cups shredded cabbage
- 3 green onions
- 2 tbsp rice vinegar
- 10 10″ flour tortillas
- In a bowl, combine sauce, ginger and honey.
- Place roast in slow cooker and brush with sauce to coat.
- Cover and cook on low for 8 -10 hours or on high for 4 – 5 hours, until meat is tender and can be pulled apart with a fork.
- Once pork is done, pull meat into shreds using two forks.
- In a bowl, combine cabbage, carrot, green onion and rice vinegar.
- To serve, spread cabbage mixture in wrap and top with pork mixture, rolling wrap up tightly.
Note – I was pressed for time, so I cheated out and used a packaged “coleslaw” salad mix – which had the cabbage and carrot mixed together.