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Pulled Pork Wraps

May 25, 2010

This delicious recipe comes from my friend Kristin. The pork cooks slowly until tender in a sweet and tangy sauce. Wrapped in a tortilla and topped with Creamy Cole Slaw, it’s a great lunch or dinner! Thanks Kristin for sharing this with me (and now the world!)

1 medium onion, chopped
2 fresh garlic cloves, minced
1 Tablespoon extra virgin olive oil
4 Tablespoons apple cider vinegar
1/2 cup ketchup
3 Tablespoons Heinz Sweet Chili Sauce
2 teaspoons Tabasco sauce
4 teaspoons Worcestershire sauce
1 1/2 cup water
Kosher salt and fresh ground black pepper, to taste
1 (12 oz) pork tenderloin, halved crosswise
Tortilla wraps
2 cups Creamy Cole Slaw (recipe listed separately on this site)


  • In a large stock pot, saute onion and garlic in olive oil over medium heat, stirring until golden brown.
  • Whisk together vinegar, ketchup, chili sauce, Tabasco, Worcestershire, and water. Add to pot.
  • Bring to a boil, then lower to a simmer.
  • Simmer covered, stirring occasionally, for 10 minutes or until slightly thickened.
  • Add salt and pepper to pork, to taste.
  • Add pork to pot and simmer for approximately 45 minutes, or until fork tender.
  • Using tongs, transfer pork to a cutting board. Using two forks, shred pork. Set aside.
  • Using a hand held blender, puree sauce until smooth.
  • Add shredded pork back to sauce.
  • Simmer, stirring until heated through.
  • Divide shredded pork among tortillas and top with coleslaw.
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