By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 10
652 cal · 500 min
Slow-Cooked Hoisin and Ginger Pork Wraps with Peanut Slaw
Recipe GLPRf4b087ce3a806a
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Average rating: 4.3 (1)
Tender, slow-cooked pork shoulder infused with aromatic fresh ginger, garlic, and savory hoisin sauce, served in warm wraps with a crunchy peanut-based slaw. This easy one-pot dish yields mouthwatering pulled pork that's perfect for casual gatherings and weeknight dinners.
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Ingredients
4 pounds bone-in or boneless pork shoulder, trimmed of thick surface fat
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅓ cup finely chopped peeled fresh ginger
6 cloves garlic, finely chopped
12 ounces hoisin sauce
2 cups shredded cabbage
½ cup natural peanut butter
3 tablespoons rice vinegar
2 tablespoons water
10 large flour or corn tortillas
2 cups shredded carrots
Directions
Season the pork shoulder evenly on all sides with kosher salt and black pepper. Place the seasoned pork in a slow cooker.
In a small bowl, stir together the finely chopped fresh ginger, chopped garlic, and hoisin sauce until well combined.
Pour the ginger-hoisin mixture over the pork shoulder, turning and coating all sides to distribute the marinade evenly.
Cover the slow cooker and cook on low heat for 8 hours, or on high heat for 4 to 5 hours, until the pork is extremely tender and shreds easily with a fork.
Transfer the cooked pork to a cutting board or serving platter. Using two forks, shred the pork into bite-sized pieces, discarding any large bones or cartilage.
Return the shredded pork to the slow cooker and stir to coat thoroughly with the cooking sauce. Keep warm on the low setting until ready to serve.
In a medium bowl, whisk together the peanut butter, rice vinegar, and water until smooth and well blended to create the peanut dressing.
In a large mixing bowl, toss together the shredded cabbage and shredded carrots. Pour the peanut dressing over the vegetables and toss until evenly coated to make the peanut slaw.
Warm the flour or corn tortillas just before serving, either by heating them in a dry skillet for 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30 seconds, or placing them in a tortilla warmer.
To assemble each wrap, place a warm tortilla on a plate, add a generous portion of the hoisin ginger pork in the center, and top with a spoonful of the peanut slaw. Roll up and serve immediately.
Comments
This is an honest slow-cooker recipe that delivers real flavor for a crowd, and the peanut butter slaw is a smart Charlotte touch given North Carolina's peanut heritage. The stated 500 minutes reflects actual cooking time fairly—about 8 hours low—though you'll want another 20 minutes for slaw assembly on serving day, which is fine for a make-ahead meal. Every ingredient is available at Harris Teeter, Food Lion, Walmart, and ALDI without a special trip, and at roughly $1.20 per serving, it's genuinely economical. The caveat is that hoisin sauce and rice vinegar aren't staples in every pantry, so if you don't keep those on hand, you're budgeting a planned store stop; the wraps also don't reheat beautifully (the tortillas dry out), so this is best served fresh the same day, which limits its weeknight flexibility.
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