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Pork:
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Cook onion & garlic in oil in a 4 qt heavy pot over medium heat, stirring until
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golden, about 8 mins. Stir in remaining ingredients except cole slaw & tortillas.
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Simmer, covered, turning occasionally, until tender, about 45 minutes.
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Transfer pork to cutting board. (Opt: Puree cooking liquid in blender until
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smooth & return to pot. Too messy for me - never tried it.) When cool, shred pork lengthwise. Return to sauce. Salt & pepper to taste. Simmer until pork is heated through.
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(Side Note: I've never tried to make this in the crock pot, but it would probably be a good candidate. You might want to make sure there is enough liquid to keep it cooking all day.)
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Cole Slaw:
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Whisk together sour cream, mayo, zest, lemon juice, sugar, water, salt & pepper
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in a large bowl, until sugar is dissolved. Add cabbage, carrots, scallions, and
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parsley. Toss well. Chill, covered, one hour.
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(Easier method - just use bag of shredded cabbage with carrots; add onion to dressing mix, if desired.)
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Per serving: For wrap: about 339 calories, 8 gr fat. For coleslaw: 61 cals, 2 gr fat.
