GINGER PORK WRAPS.

Ingredients......50ml of hoisin sauce, 3 tbs of minced ginger, 3 tbs of runny honey, 1.5 kg of pork loin (rib end ) roast, 3 and 1/2 cups of pre-packaged coleslaw mix (from the vegetable section in your supermarket), 3 spring onions finely chopped, 3 tbs of white wine vinegar, 10 x 25 cm pita bread rounds. In a bowl, combine the hoisin sauce, ginger and honey. Place the roast pork in the bowl of your slow cooker and brush with the sauce mixture to coat completely. Cover and cook on high for 4.5 hours, until the meat is really tender. Transfer the pork to a bowl and using 2 forks , pull the meat into shreds. Skim the fat from the sauce and return the meat to the slow cooker. In a bowl combine the coleslaw mix with the spring onions and vinegar. Wrap the pita bread in foil and heat in the preheated oven for 10 minutes. Then to serve spread about 1/3 rd of a cup of the pork mixture down the centre of each pita bread. Top with the coleslaw mixture, roll each pita up tightly.