Asian Pork Wraps

In an effort to achieve one of my New Year's Goals, I'm cooking more at home and eating out less.  Having three kids, one an infant, PTA responsibilities, a part-time job and household responsibilities is severely cutting into my prep time.  When once I loved spending hours in the kitchen cooking and baking, I'm now lucky to steal 30 straight minutes.  Sound familiar?

Enter Asian Pork Wraps.  The combination of Asian seasonings and spices  as well as the juicy mandarin orange slices, crunchy lettuce and toasted almonds are a beautifully delicious light yet filling combination.

Originally written as a slow cooker recipe, it can also be made day-of in 15 min or less, if you pre-cook your meat that is.  Remember when I posted about making Chicken Shreds via Kira Cooks?  Apply the same techniques to pork and you're set!   All you have to do is take one to two bags, thawed, of your pre-cooked and shredded pork, pop it in a saucepan and add seasonings. I use half the seasonings for one baggie.  Combine.  Heat throughout. Toppings as desired. Serve. Easy Peasy!

{asian pork wraps}
  Serves 8-10
2 1/2 to 3 lb. pork shoulder roast
2/3 c. hoisin sauce
2 tsp. minced garlic
1 tsp. ground ginger
1/2 tsp. Chinese five-spice powder

Place roast in greased 3 1/2 to 5-quart slow cooker. Mix remaining ingredients in a bowl and spread over top.  Cover and cook on low heat 6-8 hours. Shred roast w/ two forks.

Serve atop warm tortillas (I like 6" round best), with sliced green onion, mandarin oranges, toasted slivered or sliced almonds, and shredded lettuce.