Heat large nonstick skillet over high heat. Add pork, cook, crumble and stir until pork is no longer pink, about 3-4 minutes. Add ginger, garlic, onion and coleslaw mix and stir-fry with pork for 2 minutes, until vegetables are wilted. Add the remaining ingredients and stir constantly to blend all ingredients well, about 1 minute. Spoon equal portions of mixture onto warm tortillas, garnish with cilantro, roll up to encase filling and serve.
Republished with permission, National Pork Board
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|Serving Size: 1 Serving (410g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 243 (46%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 81.6mg||25 %|
|Sodium 10916.9mg||376 %|
|Potassium 926.2mg||24 %|
|Total Carbohydrate 38.6g||11 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 34.4g|
|Protein 34.5g||49 %|
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Calories per serving: 531
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