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Serves 4

1 pound boneless cooked pork loin, chopped or shredded
1 16 3/4-oz. can whole purple plums
1 clove garlic, minced
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
4 flour tortillas, 6-inch
1 cup shredded red cabbage
3/4 cup shredded Monterey Jack cheese (3 ounces)
1/2 cup diagonally-sliced green onion
Fresh cilantro (optional)

Drain plums, reserving 3/4 cup of the juice. Remove pits and discard. Coarsely chop plums.

Place plum juice, plums, garlic, brown sugar, soy sauce, lemon juice, cinnamon and ginger in blender container or food processor; puree or process till smooth.

In a large skillet combine pork and plum mixture. Bring to boiling over medium-high heat. Reduce heat and simmer, uncovered, for 30-40 minutes or until sauce is reduced enough to just coat pork.

Meanwhile, place tortillas on ungreased baking sheet. Bake in a 425 degree F. oven for 10-12 minutes or until crisp.

Spoon pork mixture onto tortillas.
Sprinkle cabbage, cheese and green onion atop.
Garnish with cilantro, if desired.

Serving Suggestions

Create a different meal with leftover pork roast. Serve along with Spanish rice and Jicama and Orange Salad.

Nutrition Facts
Calories 480 calories; Protein 42 grams; Fat 14 grams; Sodium 852 milligrams; Cholesterol 108 milligrams; Saturated Fat 6 grams; Carbohydrates 46 grams; Fiber 3 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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