Crock Pot Gingered Pork Wraps
Recipe: #4303
January 24, 2012
Categories: Cabbage, Appetizers, Mushrooms, Onions, Mexican Southwest, Slow Cooker, Wine, Mexican Dinner, Pork Crock Pot Recipes, more
"Slow cooked all day as you work. These are very easy and budget friendly. This will make approximately 10-12 wrapped sandwiches. Serve this with some sweet potato fries, a crisp salad, or fresh fruit for an easy weeknight meal. To save time, I prepare the pork the night before, and add to the crock pot and top with the sauce and mushrooms. Cover and put the insert in the refrigerator until the am. When you wake up ... take the pot out to let it warm up; before you go to work, add the insert to the element, turn it on and go. I also shred all the cabbage the night before and add to a large baggie so there is no work. Makes for a very quick dinner. You can also cut the wraps in bite size pieces for appetizers."
Original is 6-12 servings
Ingredients
Nutritional
- Serving Size: 1 (434.1 g)
- Calories 418.5
- Total Fat - 12.2 g
- Saturated Fat - 4.1 g
- Cholesterol - 161.4 mg
- Sodium - 167.6 mg
- Total Carbohydrate - 12.3 g
- Dietary Fiber - 1.3 g
- Sugars - 2.5 g
- Protein - 63.7 g
- Calcium - 94.5 mg
- Iron - 5.8 mg
- Vitamin C - 34.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Pork ... Season the pork well with salt and pepper on all sides. Add the pork roast to the slow cooker.
Step 2
Sauce ... Mix 3 tablespoons of the hoisin sauce (the remainder will be used for the wrap), ginger, sherry, and garlic and mix well; then spoon over the pork roast. Snap the stems off the mushrooms and mince them. You can crumble them in your hand, use a hand food chopper, or even a small food processor. You just want to crumble them up as much as possible; then sprinkle them over the pork roast.
Step 3
As I mentioned, you can do this the morning of, or you can prepare it the night before. Just make sure to let the roast warm up a bit before you add it to the cooking element.
Step 4
Cook ... Low heat for 8-10 hours. My older crock pot takes close to 10, but my newer larger crock pot takes 7-8 hours.
Step 5
Cabbage ... About 20 minutes before serving, remove the pork roast to a platter and cover to let it rest. Stir the cabbage into the sauce and increase the setting to high. Cover and cook 5-10 minutes until the cabbage is tender and soft.
Step 6
Tortillas ... As the cabbage cooks and the pork rests, heat up the tortillas. Make two stacks of 5 or 6 tortillas, brushed lightly on one side with the sesame oil. Wrap the 2 stacks in foil and put in a 300 degree oven, middle shelf, for 10-15 minutes, flipping once, until warmed through.
Step 7
Pork ... Finish the pork by taking 2 forks to shred it. Then once the cabbage is done, add the pork back to the crock pot along with the cabbage and mix to combine.
Step 8
Wraps ... Brush the remaining hoisin sauce on one side of the warm tortilla, (the same side you brushed the sesame oil on); top with 1/2 cup or a bit more of the pork and cabbage mixture, scallions, and spread in over the entire tortilla, leaving a little bit on the edge. Then roll them up. Secure with a tooth pic and add to a serving platter. Keep them warm by covering with foil.
Step 9
Serve ... ENJOY with sweet potato fries, fruit or a nice salad.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting a pork loin roast, look for one with a good amount of marbling, as this will help keep the pork moist and flavorful.
- If you can't find Chinese cabbage, you can also use regular cabbage or bok choy.
- Instead of pork loin roast, use boneless chicken breasts. The benefit of this substitution is that chicken is a leaner meat and can be cooked quickly, so it will reduce the cooking time. Also, chicken is a more budget-friendly option.
- Instead of hoisin sauce, use teriyaki sauce. The benefit of this substitution is that teriyaki sauce has a sweet and savory flavor that will pair nicely with the flavors of the pork and cabbage. It will also provide a more complex flavor than hoisin sauce.
Barbecue Pork Wraps Replace the hoisin sauce, sherry wine, and sherry with 1/2 cup of your favorite barbecue sauce. Follow the same instructions as above.
Teriyaki Pork Wraps Replace the hoisin sauce, sherry wine, and sherry with 1/2 cup of teriyaki sauce. Follow the same instructions as above.
Citrus Kale Salad: This bright and flavorful salad is the perfect accompaniment to the Crock Pot Gingered Pork Wraps. The combination of kale, oranges, and a tangy vinaigrette dressing adds a burst of freshness to the meal. The kale is a great source of vitamins and minerals, while the oranges provide a delicious sweet-tart flavor. This salad is a great way to round out the meal and add some healthy greens to the table.
Sweet Potato Fries: These delicious sweet potato fries are the perfect complement to the Crock Pot Gingered Pork Wraps. The sweet potatoes are lightly seasoned and baked until golden and crispy. The sweet and savory flavor of the fries is a great contrast to the tangy vinaigrette of the kale salad. The sweet potatoes are also a great source of vitamins and minerals, making this a healthy side dish to round out the meal.
FAQ
Q: How long does it take to cook the Crock Pot Gingered Pork Wraps?
A: It takes 8-10 hours to cook the pork on low heat in the slow cooker. The cabbage should cook for 5-10 minutes on high heat and the tortillas should be heated in a 300 degree oven for 10-15 minutes.
Q: Can I use any type of tortilla for the Crock Pot Gingered Pork Wraps?
A: Yes, you can use any type of tortilla you prefer. Flour or corn tortillas both work well.
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Fun facts:
The hoisin sauce used in this recipe is a traditional Chinese condiment that dates back to the Ming Dynasty (1368-1644). It has been used in Chinese cuisine for centuries and is a favorite of celebrity chef Gordon Ramsay.
The sherry wine used in this recipe is an alcoholic beverage made from white grapes and is a favorite of the Spanish royal family. It has been produced in Spain since the 15th century and is one of the oldest wines in the world.