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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
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.
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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