Shshredded Pork Wraps With Lemon Cole Slaw

Pork:

Cook onion & garlic in oil in a 4 qt heavy pot over medium heat, stirring until

golden, about 8 mins. Stir in remaining ingredients except cole slaw & tortillas.

Simmer, covered, turning occasionally, until tender, about 45 minutes.

Transfer pork to cutting board. (Opt: Puree cooking liquid in blender until

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.

(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.)

Cole Slaw:

Whisk together sour cream, mayo, zest, lemon juice, sugar, water, salt & pepper

in a large bowl, until sugar is dissolved. Add cabbage, carrots, scallions, and

parsley. Toss well. Chill, covered, one hour.

(Easier method - just use bag of shredded cabbage with carrots; add onion to dressing mix, if desired.)

Per serving: For wrap: about 339 calories, 8 gr fat. For coleslaw: 61 cals, 2 gr fat.